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Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate

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Authors: Haizhou Wu, Jie Yin, Jianhao Zhang, Mark P. Richards

Journal: Journal of Agricultural and Food Chemistry

Published: 22 August 2017 · Vol. 65, Issue 36, 8011–8017

Article: Factors Affecting Lipid Oxidation Due to Pig and Turkey Hemolysate

←Macromolecular properties and hypolipidemic effects of four sulfated polysaccharides from sea cucumbers

Genomic organization of 5S rDNAs in Triportheus (Triportheidae, Characiformes): U1 snRNAs linkage and evolutionary divergence among species→

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