Antioxidant Activity of Tomato Products As Studied by Model Reactions Using Xanthine Oxidase, Myeloperoxidase, and Copper-Induced Lipid Peroxidation-Reference-Cited by-同舟云学术

Antioxidant Activity of Tomato Products As Studied by Model Reactions Using Xanthine Oxidase, Myeloperoxidase, and Copper-Induced Lipid Peroxidation

Published:2000-04-12 Issue:5 Volume:48 Page:1442-1448
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Lavelli Vera¹,Peri Claudio¹,Rizzolo Anna¹

Affiliation:

1. DISTAM, Dipartimento di Scienze e Tecnologie Alimentari e Microbiologiche, Università degli Studi di Milano, via Celoria 2, I-20133 Milano, Italy, and IVTPA, Istituto Sperimentale per la Valorizzazione Tecnologica dei Prodotti Agricoli, via Venezian 26, I-20133 Milano, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990782j

Reference39 articles.

1. Effects of Process Stage and Storage on Retention of Beta-Carotene in Tomato Juice

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