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Effect of pH and food ingredients on the stability of egg yolk phospholipids and the metal-chelator antioxidant activity of phosvitin

Authors :
Baker, R. C.
Lu, C.-L.
Source :
Journal of Food Science (Wiley-Blackwell). May/Jun1987, Vol. 52 Issue 3, p613. 0p.
Publication Year :
1987

Subjects

Subjects :
*PH effect

Details

Language :
English
ISSN :
00221147
Volume :
52
Issue :
3
Database :
Academic Search Index
Journal :
Journal of Food Science (Wiley-Blackwell)
Publication Type :
Academic Journal
Accession number :
8160994

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Authors Abstract Subjects Details