Antimutagenic and Antioxidant Properties of Milk−Kefir and Soymilk−Kefir-Reference-Cited by-同舟云学术

Antimutagenic and Antioxidant Properties of Milk−Kefir and Soymilk−Kefir

Published:2005-03-02 Issue:7 Volume:53 Page:2467-2474
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Liu Je-Ruei¹,Chen Ming-Ju¹,Lin Chin-Wen¹

Affiliation:

1. Department of Animal Science, National Taiwan University, Taipei, Taiwan, Republic of China, and Institute of BioAgricultural Sciences, Academia Sinica, Taipei, Taiwan, Republic of China

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048934k

Reference62 articles.

1. Oxygen toxicity, oxygen radicals, transition metals and disease

2. Carcinogen-mediated oxidant formation and oxidative DNA damage

3. Mechanisms of inhibition of free-radical processes in mutagenesis and carcinogenesis

4. Can vitamin E protect humans against the pathological effects of ozone in smog?

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