Oxidation of Quercetin by Salivary Components. I. Salivary Peroxidase-Dependent Oxidation of Quercetin and Characterization of the Oxidation Products.-Reference-Cited by-同舟云学术

Oxidation of Quercetin by Salivary Components. I. Salivary Peroxidase-Dependent Oxidation of Quercetin and Characterization of the Oxidation Products.

Published:2002 Issue:2 Volume:8 Page:148-153
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

TAKAHAMA Umeo,HIROTA Sachiko,NISHIOKA Takahiro,YOSHITAMA Kunijiro

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference23 articles.

1. Bors, W., Heller, W. and Michel, C.. (1997). The chemistry of flavonoids. In “Flavonoids in Health and Disease,” ed. by C.A. Rice-Evans & L. Packer. Marcel Dekker, New York, pp. 111–136.

2. Ferguson, D.B.. (1989). Salivary electrolytes. In “Human Saliva. Clinical Chemistry and Microbiology Vol I,” ed. by J. Tenovuo. CRC Press, Boca Raton, pp. 75–99.

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