Effect of amino acids on the chemical oxidation of olive o-diphenols in model systems

Author： Romero C.   Brenes M.   Garcia P.   Garrido A.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.63, Iss.3, 1998-11, pp. : 319-324

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effect of fermentation and storage on free amino acids of tarhana

By Erbas M.   Ertugay M. F.   Erbas M. Ö.   Certel M.  

International Journal of Food Sciences and Nutrition, Vol. 56, Iss. 5, 2005-08 ,pp. : 349-358

Informa Healthcare

Access to resources Recommend Favorite

Effect of natural phenolic acids on DNA oxidation in vitro

By Lodovici M.   Guglielmi F.   Meoni M.   Dolara P.  

Food and Chemical Toxicology, Vol. 39, Iss. 12, 2001-12 ,pp. : 1205-1210

Elsevier

Access to resources Recommend Favorite

Parenteral Nutrition: Amino Acids

By Hoffer Leonard John  

Nutrients, Vol. 9, Iss. 3, 2017-03 ,pp. : 257-257

MDPI

Access to resources Recommend Favorite

Oral immunization with a model protein entrapped in microspheres prepared from derivatized -amino acids

By Haas S.   Miura-Fraboni J.   Zavala F.   Murata K.   Leone-Bay A.   Santiago N.  

Vaccine, Vol. 14, Iss. 8, 1996-06 ,pp. : 785-791

Elsevier

Access to resources Recommend Favorite

Oral immunization with a model protein entrapped in microspheres prepared from derivatized -amino acids

By Haas S.   Miura-Fraboni J.   Zavala F.   Murata K.   Leone-Bay A.   Santiago N.  

Vaccine, Vol. 14, Iss. 14, 1996-10 ,pp. : 1391-1397

Elsevier

Access to resources Recommend Favorite