4-Hydroxynonenal in foodstuffs: heme concentration, fatty acid composition and freeze-drying are determining factors

Author： Gasc Nicole   Taché Sylviane   Rathahao Estelle   Bertrand-Michel Justine   Roques Véronique   Guéraud Françoise  

Publisher： Maney Publishing

ISSN： 1743-2928

Source： Redox Report, Vol.12, Iss.1-2, 2007-02, pp. : 40-44

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