Effect of Processing on the Antioxidant Vitamins and Antioxidant Capacity of Vigna sinensis Var. Carilla-Reference-Cited by-同舟云学术

Effect of Processing on the Antioxidant Vitamins and Antioxidant Capacity of Vigna sinensis Var. Carilla

Published:2005-01-22 Issue:4 Volume:53 Page:1215-1222
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Doblado Rosa¹,Zielinski Henryk¹,Piskula Mariusz¹,Kozlowska Halina¹,Muñoz Rosario¹,Frías Juana¹,Vidal-Valverde Concepción¹

Affiliation:

1. EU Centre of Excellence CENEXFOOD, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, 10-747 Olsztyn, Poland, and Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0492971

Reference70 articles.

1. Invited Review Free Radicals in Disease Processes: A Compilation of Cause and Consequence

2. The nature of oxidants and antioxidant systems in the inhibition of mutation and cancer

3. How to Characterize a Biological Antioxidant

4. Methods for testing antioxidant activity

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