Enzymatic modification of 2,6-dimethoxyphenol for the synthesis of dimers with high antioxidant capacity-Reference-Cited by-同舟云学术

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Enzymatic modification of 2,6-dimethoxyphenol for the synthesis of dimers with high antioxidant capacity

Published:2012-12 Issue:12 Volume:47 Page:1926-1932
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Adelakun Oluyemisi E.,Kudanga Tukayi,Green Ivan R.,le Roes-Hill Marilize,Burton Stephanie G.

Funder

National Research Foundation (South Africa)

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference47 articles.

1. Changes in phenolic antioxidants during chuño production (traditional Andean freeze and sun-dried potato);Penarrieta;J. Food Compos Anal,2011

2. Phenolics as potential antioxidant therapeutic agents: mechanism and actions;Soobrattee;Mutat Res,2005

3. Content of free phenolic compounds in cultivar of potatoes harvested in Tenerife (Canary Islands);Del Mar Verde Mendez;J Agric Food Chem,2004

4. Polyphenols: food sources and bioavailability;Manach;Am J Clin Nutr,2004

5. Phenolic compounds, flavonoids and antioxidant activity in different cocoa samples from organic and conventional cultivation;da Silva Oliveira;Br Food J,2011

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