Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids UsingIn VitroAssays and in Oil-in-Water Emulsions Under Riboflavin Sensitization-Reference-Cited by-同舟云学术

Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids UsingIn VitroAssays and in Oil-in-Water Emulsions Under Riboflavin Sensitization

Published:2016-04-19 Issue:5 Volume:81 Page:C1118-C1123
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ka HyeJung¹,Yi BoRa¹,Kim Mi-Ja²,Lee JaeHwan¹

Affiliation:

1. Dept. of Food Science and Biotechnology; Sungkyunkwan Univ; Suwon Republic of Korea

2. Dept. of Food and Nutrition; Kangwon Natl. Univ; Samcheok Republic of Korea

Funder

National Research Foundation of Korea (NRF)

Publisher

Wiley

Subject

Food Science

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