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ArticleJ-GLOBAL ID:200902076672899727整理番号:83A0075973

Oxidised lipids - proteins browning reactions. VIII. Antioxidant activity of reaction products.

酸化脂質とたんぱく質のかっ変反応 VIII 反応成績体の酸化防止作用

著者:El‐ZEANY B‐D(Cairo Univ.)、El‐KHATEEB S Z(Cairo Univ.)
資料名:Riv Ital Sostanze Grasse 巻:59 号:10 ページ:463-466
発行年:1982年10月
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About J-GLOBAL

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