The Antioxidative Effect of Protein on Hemoglobin-Catalyzed Oxidation of Sardine Oil in An Emulsion System

Lin, Chih-ChengChih-ChengLinFujimoto, KenshiroKenshiroFujimotoHwang, Lucy SunLucy SunHwang2010-07-152018-06-292010-07-152018-06-291993http://ntur.lib.ntu.edu.tw//handle/246246/189432en-USThe Antioxidative Effect of Protein on Hemoglobin-Catalyzed Oxidation of Sardine Oil in An Emulsion Systemjournal article