Microwave‐induced free radicals production in red wine and model wine by electron paramagnetic resonance spin trapping
Author:
Affiliation:
1. College of Food and Bioengineering Henan University of Science and Technology Luoyang China
2. Department of Pharmacology Jinling Hospital Nanjing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15407
Reference31 articles.
1. Electron Spin Resonance Spin Trapping Identification of Radicals Formed during Aerobic Forced Aging of Beer
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4. Ascorbate free radical as a marker of oxidative stress: An EPR study
5. Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments
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