Reactions of oxidized lipids with protein. Part 15. Mechanism of lipoprotein formation from interactions of oxidized ethyl linoleate with egg albumin. [electronic resource]

By: Contributor(s): Producer: 19881006Description: 343-50 p. digitalISSN:
  • 0027-769X
Subject(s): Online resources: In: Die Nahrung vol. 32
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Publication Type: Journal Article

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