Mieth G, Linow F
Nahrung. 1975;19(7):577-82. doi: 10.1002/food.19750190708.
The authors study the effects of selected phosphatides on the oxygen uptake of methyl linolate. According to the results obtained, the antioxidative properties of such compounds are to be attributed not to their specific molecular structures, but to accompanying substances such as tocopherols, amino acids or Maillard products.
