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Agricultural and Biological Chemistry Volume 37, 1973 - Issue 1
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Original Articles

Interactions of the Autoxidized Products of Linoleic Acid with Enzyme Proteins

P. T. GamageResearch Institute for Food Science, Kyoto University
&
Setsuro MatsushitaResearch Institute for Food Science, Kyoto University
Pages 1-8 | Received 11 Mar 1972, Published online: 09 Sep 2014

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K. M. Schaich & WilliamA. Pryor. (1980) Free radical initiation in proteins and amino acids by ionizing and ultraviolet radiations and lipid oxidation — part III: Free radical transfer from oxidizing lipids. C R C Critical Reviews in Food Science and Nutrition 13:3, pages 189-244.
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Articles from other publishers (1)

Ana S. Martin-Rubio, Patricia Sopelana, María L. Ibargoitia & María D. Guillén. (2021) 1H NMR Study of the In Vitro Digestion of Highly Oxidized Soybean Oil and the Effect of the Presence of Ovalbumin. Foods 10:7, pages 1573.
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