Antioxidant capacity of phenolic compounds on human cell lines as affected by grape-tyrosinase and Botrytis-laccase oxidation

Author:

Riebel Matthias,Sabel Andrea,Claus Harald,Xia Ning,Li Huige,König Helmut,Decker Heinz,Fronk Petra

Funder

Stiftung Rheinland-Pfalz für Innovation

Center of Immune Therapy Mainz

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. Use of a free-radical method to evaluate antioxidant activity;Brandwilliams;Food Science and Technology-Lebensmittel-Wissenschaft & Technologie,1995

3. Bacterial tyrosinases;Claus;Systematic and Applied Microbiology,2006

4. Wine phenols and laccase: An ambivalent relationship;Claus,2014

5. Effect of carboxymethyl cellulose on tartrate salt, protein and colour stability of red wine;Claus;Australian Journal of Grape and Wine Research,2014

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