Antioxidant activity of two yeasts and their attenuation effect on 4-nitroquinoline 1-oxide inducedin vitrolipid peroxidation

Author:

Chen Li-Shui,Ma Ying,Chen Li-Jun,Zhao Chang-Hui,Maubois Jean-Louis,Jiang Tie-Ming,Li Hai-Mei,He Sheng-Hua

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference28 articles.

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3. Antioxidative activity and safety of the 50% ethanolic extract from red bean fermented by bacillus subtilis imr-nk1;Chung;Journal of Agricultural and Food Chemistry,2002

4. Live yeast in beer increases its antioxidant activity;Daeschel;Emerging Food Research and Development Report,2004

5. A new method for quantitative determination of polysaccharides in the yeast cell wall. Application to the cell wall defective mutants of Saccharomyces cerevisiae;Dallies;Yeast,1998

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