An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat Treatment-Reference-Cited by-同舟云学术

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An Electron Spin Resonance Study of Evolution of Organic Free Radicals in Irradiated Pepper During Heat Treatment

Published:2003-09 Issue:7 Volume:68 Page:2225-2229
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Ukai M.,Shimoyama Y.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb05751.x/fullpdf

Reference14 articles.

1. Thermal Behavior of Organic Free Radicals in .GAMMA.-Ray Irradiated Pepper Studied by Electron Spin Resonance Spectroscopy

2. Joint FAO/IAEA/WHO., 1981 . Expert Committee on Wholesomeness of Irradiated Food . nr. 659. 659 : WHO.

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2. Electron Spin Resonance Technique in the Quality Determination of Irradiated Foods;Electron Spin Resonance in Food Science;2017

3. Analysis of Relaxation Behavior of Free Radicals in Irradiated Cellulose Using Pulse and Continuous-Wave Electron Spin Resonance;2013

4. Relaxation Behaviors of Free Radicals From γ-Irradiated Black Pepper Using Pulsed EPR Spectroscopy;Applied Magnetic Resonance;2011-12-22

5. Electron Spin Resonance Spectroscopy of Gamma-Irradiated Glucose Polymers;Applied Magnetic Resonance;2011-04-17

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