Antioxidant Effects of Carnosine and Phytic Acid in a Model Beef System
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15750.x/fullpdf
Reference57 articles.
1. Lipid Oxidation and Color Stability in Restructured Meat Systems during Frozen Storage
2. Interactions among carnosine, anserine, ophidine and copper in biochemical adaptation
3. [30] Microsomal lipid peroxidation
4. Contributions of heme and nonheme iron to human nutrition
5. EPR Spin-Trapping Studies of the Hydroxyl Radical Scavenging Activity of Carnosine and Related Dipeptides
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