Československá hygiena 1975, 20(5):240-246

The effects of antioxidants on the activity of enzymes in the food. II. Stability of beta-caroten and chlorophyl in the presence of lipoxygenase

Juraj Kaláč

Keywords: food; enzymes; antioxidants; beta carotene; lipoxygenase; humans

Published: May 1, 1975  Show citation

ACS AIP APA ASA Harvard Chicago Chicago Notes IEEE ISO690 MLA NLM Turabian Vancouver
Kaláč J. The effects of antioxidants on the activity of enzymes in the food. II. Stability of beta-caroten and chlorophyl in the presence of lipoxygenase. Československá hygiena. 1975;20(5):240-246.
Share...
Download citation
  • BibTeX (.bib)
  • Bookends (.ris)
  • EasyBib (.ris)
  • EndNote (.enw)
  • EndNote 8 (.xml)
  • ISI WoS (.isi)
  • Medlars (.medlars)
  • Mendeley (.ris)
  • MODS (.xml)
  • Papers (.ris)
  • RefWorks (.txt)
  • RefManager (.ris)
  • RIS (.ris)
  • MS Word (.xml)
  • Zotero (.ris)

    • Return to the content