Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflavin-Reference-Cited by-同舟云学术

Deactivation of Triplet-Excited Riboflavin by Purine Derivatives: Important Role of Uric Acid in Light-Induced Oxidation of Milk Sensitized by Riboflavin

Published:2005-04-07 Issue:9 Volume:53 Page:3679-3684
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cardoso Daniel R.¹,Homem-de-Mello Paula¹,Olsen Karsten¹,da Silva Albérico B. F.¹,Franco Douglas W.¹,Skibsted Leif H.¹

Affiliation:

1. Departamento de Química e Física Molecular, Instituto de Química de São Carlos, Universidade de São Paulo, Avenue Trabalhador São Carlense 400, CP 780, CEP 13560-970, São Carlos SP, Brazil, and Food Chemistry Group, Department of Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK 1958, 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/jf048347z

Reference35 articles.

1. Light-induced changes in packaged cheeses—a review

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