Antioxidant Activity and Inhibitory Effect against Oxidative Neuronal Cell Death of Kimchi Containing a Mixture of Wild Vegetables with Nitrite Scavenging Activity-Reference-Cited by-同舟云学术

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Antioxidant Activity and Inhibitory Effect against Oxidative Neuronal Cell Death of Kimchi Containing a Mixture of Wild Vegetables with Nitrite Scavenging Activity

Published:2015-10-31 Issue:10 Volume:44 Page:1458-1469
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Kang Kyung Hun,Park Si Young,Kwon Ki Han,Lim Heekyung,Kim Sung Hyun,Kim Jeong Gyun,Chung Mi Ja

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201533678769193.pdf

Reference46 articles.

1. Analysis of Nitrate Contents of Agricultural Products by HPLC-UV

2. Safety Effects against Nitrite and Nitrosamine as well as Anti-mutagenic Potentials of Kale and Angelica keiskei Vegetable Juices

3. Inhibitory effect of whole strawberries, garlic juice or kale juice on endogenous formation of N-nitrosodimethylamine in humans

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inhibitory effects on N-nitrosodimethylamine formation by decrease of salted-fermented fish products and increase of condiments in kimchi;Food Science and Biotechnology;2017-08-28

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