Quenching Mechanisms and Kinetics of Trolox and Ascorbic Acid on the Riboflavin-Photosensitized Oxidation of Tryptophan and Tyrosine
Author:
Affiliation:
1. Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Road, Columbus, Ohio 43210
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf8006739
Reference30 articles.
1. Chemical Reactions and Stability of Riboflavin in Foods
2. Riboflavin deficiency and esophageal cancer: A case control-household study in the Caspian Littoral of Iran
3. Singlet oxygen oxidation of foods
4. Evaluation of methylene blue and riboflavin for the photosensitized degradation of ethylene glycol
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