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Phospholipids in foods: prooxidants or antioxidants?

Leqi Cui1, Eric A Decker1,2

  • 1Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA.

Journal of the Science of Food and Agriculture
|June 26, 2015
PubMed

Keywords:
antioxidantemulsionlipid oxidationphospholipidprooxidant

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