Antioxidative Activity of Nonenzymatically Browned Proteins Produced in Oxidized Lipid/Protein Reactions
Author:
Affiliation:
1. Instituto de la Grasa, CSIC, Avenida Padre García Tejero 4, 41012 Sevilla, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960698t
Reference25 articles.
1. Amino acid analysis by high-performance liquid chromatography after derivatization with diethyl ethoxymethylenemalonate
2. Natural antioxidants produced in oxidized lipid/amino acid browning reactions
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