Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-04150-5.pdf
Reference26 articles.
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5. Caylak E, Aytekin M, Halifeoglu I (2008) Antioxidant effects of methionine, a-lipoic acid, N-acetylcysteine and homocysteine on lead-induced oxidative stress to erythrocytes in rats. Exp Toxicol Pathol 60(4–5):289–294
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