Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives-Reference-Cited by-同舟云学术

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Comparison of the antioxidant and pro-oxidant activities of broccoli amino acids with those of common food additives

Published:2001-06-14 Issue:10 Volume:81 Page:1019-1026
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Martínez-Tomé Magdalena,García-Carmona Francisco,Murcia M Antonia

Funder

Ministerio de Educación y Cultura, Spain

Consejería de Cultura y Educación, Murcia (Spain)

University of Murcia (Spain)

Publisher

Wiley

Subject

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

Reference37 articles.

1. Measurement of superoxide dismutase-like activity of natural antioxidants;Kim;Biosci, Biotechnol Biochem,1995

2. Application of antioxidative Maillard reaction products from histidine and glucose to sardine products;Tanaka;Nippon Suisan Gakkaishi,1988

3. Photooxidation of tryptophan in the presence of riboflavin;Kanner;J Agric Food Chem,1987

4. Extraction and activity of carnosine, a naturally occurring antioxidant in beef muscle;Chan;J Food Sci,1993

5. Antioxidant capacity of tea and common vegetables;Cao;J Agric Food Chem,1996

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