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Marine phospholipids: The current understanding of their oxidation mechanisms and potential uses for food

F S H Lu1, N S Nielsen1, C P Baron1

  • 1a Division of Industrial Food Research, Technical University of Denmark , Lyngby , Denmark.

Critical Reviews in Food Science and Nutrition
|November 13, 2015
PubMed

Keywords:
Marine phospholipidsStrecker degradationoxidative stabilitypolymerizationprimary amine grouppyrroles

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