Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
April 1, 1977C R C Critical Reviews in Food Science and Nutrition

Biochemistry of lipoxygenase in relation to food quality

View Full Paper
Ask AI
Bookmark
Share

Authors

NEN.A.M. EskinUniversity of ManitobaSGShlomo GrossmanBar-Ilan UniversityAPA. PinskyBar-Ilan University

Discussion

Loading...

Member takes

Implication

Key Points

Key points are not available for this paper at this time.

Cite This Study

Eskin et al. (1977) studied this question.

synapsesocial.com/papers/6a7d097114bfcdf15b6e458ahttps://doi.org/10.1080/10408397709527229
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1The enzymic conversions of 13-hydroperoxy-cis-9-trans-11-octadecadienoic acid into 13-hydroxy-12-oxo-cis-9-octadecenoic acid1968 · 10 citations
  2. 2Volatile constituents of banana (M[usa] cavendishii varvalery)1969 · 24 citations
  3. 3Ethylene production from methionine1965 · 151 citations
  4. 4Lipoxygenase and flavor of soybean protein products1975 · 128 citations
  5. 5On the Organization and Mechanism of Prostaglandin Synthetase1973 · 114 citations