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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 :
NameEmailORCID
Saeed, SUNSPECIFIEDUNSPECIFIED
Gillies, DUNSPECIFIEDUNSPECIFIED
Wagner, GUNSPECIFIEDUNSPECIFIED
Howell, NKn.howell@surrey.ac.ukUNSPECIFIED
Date : 1 August 2006
Identification Number : 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 :
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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