Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product. (Q52574118)
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scientific article published in May 1999
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product. |
scientific article published in May 1999 |
Statements
Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation product. (English)
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Zhou S
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1 May 1999
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47
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5
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1932-1936
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