Factors influencing ultraviolet and electron beam irradiation-induced free radical damage of ascorbic acid

Author:

Wong Peter Y.Y,Kitts David D

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage;Ahn;Journal of Food Science,1999

2. The oxidation of ascorbic acid in dairy products;Allan;Journal of Dairy Research,1950

3. The effects of near-UV radiation on human lens β-crystallines: protein structural changes and the production of O2− and H2O2;Andley;Photochemistry and Photobiology,1989

4. AOAC. (1980). Vitamin C (ascorbic acid)- Official final action: 2,6-dichlorophenol method (12). In: ed. W. Horwitz, Official methods of analysis of the AOAC, (13th ed.) (pp. 746). Washington: AOAC.

5. The role of iron in ascorbate-dependent deoxyribose degradation. Evidence consistent with a site-specific hydroxyl radical generation caused by iron ions bound to the deoxyribose molecule;Aruoma;Journal of Inorganic Biochemistry,1987

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