Effect of industrial processing on amino acid content of broccoli-Reference-Cited by-同舟云学术

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Effect of industrial processing on amino acid content of broccoli

Published:2001-09-10 Issue:14 Volume:81 Page:1299-1305
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Murcia M Antonia,López-Ayerra Beatriz,Martínez-Tomé Magdalena,García-Carmona Francisco

Funder

Fundación Séneca, Consejería de Cultura y Educación, Murcia, Spain

FEDER Project, Ministerio de Educación y Cultura, Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference34 articles.

1. The role of amino acids in the autoxidation of milk fat;Chen;J Am Oil Chem Soc,1991

2. Comparison of the antioxidant and pro-oxidant activity of the amino acids of broccoli with common food additives;Martínez-Tomé;J Sci Food Agric,2001

3. EPR spin-trapping studies of the hydroxyl radical scavenging activity of carnosine and related dipeptides;Chan;J Agric Food Chem,1994

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