Thermodynamic versus Kinetic Control of Antioxidant Synergism between β-Carotene and (Iso)flavonoids and Their Glycosides in Liposomes
Author:
Affiliation:
1. Department of Chemistry, Renmin University of China, Beijing 100872, China
2. Food Chemistry, Department of Food Science, Faculty of Life Sciences, University of Copenhagen, Rolighedsvej 30, DK-1058 Frederiksberg C, Denmark
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf1015413
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4. Evidence for α-tocopherol regeneration reaction of green tea polyphenols in SDS micelles
5. Effects of a Combination of Beta Carotene and Vitamin A on Lung Cancer and Cardiovascular Disease
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