Role of transition metals, Fe(II), Cr(II), Pb(II), and Cd(II) in lipid peroxidation

Published 2007 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 107, Issue 1, Pages 165-168

Publisher

Elsevier BV

Online

2007-08-07

DOI

10.1016/j.foodchem.2007.07.076

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FOOD CHEMISTRY

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