Open AccessAntioxidant Effect of Egg Yolk on Linoleate in Emulsions
Author(s) -
Yoshiyuki Yamamoto,
Noriko Sogo,
Rika Iwao,
Teijiro Miyamoto
Publication year - 1990
Publication title -
agricultural and biological chemistry
Language(s) - English
Resource type - Journals
eISSN - 1881-1280
pISSN - 0002-1369
DOI - 10.1080/00021369.1990.10870480
Subject(s) - yolk , phosvitin , antioxidant , chemistry , food science , emulsion , biochemistry , enzyme , protein kinase a