Sodium azide and metal chelator effects on 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical scavenging compounds from methylene blue photosensitized lard
Author:
Affiliation:
1. Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul, Korea
2. Department of Food Science and Biotechnology, Sungkyunkwan University, Suwon, Korea
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201100329
Reference26 articles.
1. Chemistry and Reaction of Singlet Oxygen in Foods
2. Photosensitized Oxidation and Singlet Oxygen: Consequences in Biological Systems
3. Effects of riboflavin-photosensitization on the formation of volatiles in linoleic acid model systems with sodium azide or D2O
4. Distribution of Triacylglycerols and Fatty Acids in Soybean Oil with Thermal Oxidation and Methylene Blue Photosensitization
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