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المؤلفون: Yang, Suyeon, Takeuchi, Machi, Friedrich, Heiner, van Duynhoven, John P.M., Hohlbein, Johannes
المساهمون: Institute for Complex Molecular Systems, Physical Chemistry, ICMS Core, EIRES Systems for Sustainable Heat, EAISI Foundational, EAISI Health
المصدر: Food Chemistry, 402:134417. Elsevier
Food Chemistry, 402
Food Chemistry 402 (2023)مصطلحات موضوعية: Free Radicals, Lipoproteins, Biophysics, LDL/metabolism, Low-density lipoprotein particles (LDLs), General Medicine, Lipid oxidation, Analytical Chemistry, Cryo-TEM, Lipoproteins, LDL, Egg yolk protein oxidation, Biofysica, Protein free radical trapping, Lipoproteins, LDL/metabolism, Autofluorescence, Life Science, Free Radicals/metabolism, Lipid Peroxidation, Condiments, Oxidation-Reduction, Food Science, VLAG
وصف الملف: application/pdf
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مصطلحات موضوعية: Biofysica, autufluorescence, lipid oxidation, low-density lipoprotein particles, cryo-TEM, Biophysics, egg yolk protein oxidation, LDLs, VLAG, protein free radical trapping
URL الوصول: https://explore.openaire.eu/search/publication?articleId=dris___00893::6cdd9e59b39eccfb9e245165c175affb
https://doi.org/10.5281/zenodo.5938385 -
3مورد إلكتروني
المصدر: Food Chemistry vol.402 (2023) date: 2023-02-15 [ISSN 0308-8146]
مصطلحات الفهرس: Autofluorescence, Cryo-TEM, Egg yolk protein oxidation, Lipid oxidation, Low-density lipoprotein particles (LDLs), Protein free radical trapping, Free Radicals/metabolism, Oxidation-Reduction, Lipoproteins, LDL/metabolism, Lipid Peroxidation, Condiments, Tijdschriftartikel, Article
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