Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids

Modifications produced in food proteins following Interactions with oxidizing lipids. I. Radical chemistry of polyunsaturated fatty acids

Radical chemistry of polyunsaturated fatty acids. This part summarizes the mechanisms of lipid oxidation. The compounds that react with proteins are specially discussed.

Bibliographic Details
Main Authors: F. J. Hidalgo, R Zamora, M. Alaiz
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 1991-10-01
Series:Grasas y Aceites
Subjects:
food
information (paper)
oxidized fatty acid
protein
secondary product
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1224

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