ESR and NMR spectroscopy studies on protein oxidation and formation of dityrosine in emulsions containing oxidised methyl linoleate

Saeed, S, Gillies, D, Wagner, G and Howell, NK (2006) ESR and NMR spectroscopy studies on protein oxidation and formation of dityrosine in emulsions containing oxidised methyl linoleate FOOD AND CHEMICAL TOXICOLOGY, 44 (8). pp. 1385-1392.

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Item Type:	Article
Authors :	Name Email ORCID Saeed, S UNSPECIFIED UNSPECIFIED Gillies, D UNSPECIFIED UNSPECIFIED Wagner, G UNSPECIFIED UNSPECIFIED Howell, NK n.howell@surrey.ac.uk UNSPECIFIED
Date :	1 August 2006
Identification Number :	https://doi.org/10.1016/j.fct.2006.03.005
Uncontrolled Keywords :	Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, Toxicology, FOOD SCIENCE & TECHNOLOGY, TOXICOLOGY, free radical, tyrosyl radical, dityrosine, protein oxidation, NMR, ESR spectroscopy, MACKEREL SCOMBER-SCOMBRUS, BOVINE BETA-LACTOGLOBULIN, LIPID-PEROXIDATION, HYDROGEN-PEROXIDE, MYELOPEROXIDASE, TYROSINE, STOMACH, DISEASE, FLUID, MILK
Related URLs :	Author
Depositing User :	Symplectic Elements
Date Deposited :	17 May 2017 09:04
Last Modified :	17 May 2017 14:39
URI:	http://epubs.surrey.ac.uk/id/eprint/822130

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