Antioxidative Effect of Biogenic Amine on the Peroxidation of Linoleic Acid

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1993-01-23

著者

• Yen G‐c

  National Chung Hsing Univ. Taichung Twn

• Yen Gow-Chin

  Department of Food Science, National Chung Hsing University

• Kao Hsin-Hsin

  Department of Food Science, National Chung Hsing University

• Yen Gow-chin

  Department Of Food Science National Chung Hsing University

• Kao Hsin-hsin

  Department Of Food Science National Chung Hsing University

• Yen Gow-Chin

  Departmant of Food Science, National Chung Hsing University

関連論文

• Antioxidative Effect of Biogenic Amine on the Peroxidation of Linoleic Acid
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• Antioxidant Effects of Dopamine and Related Compounds
• Inhibitory Effect of Isoflavones on Peroxynitrite-mediated Low-density Lipoprotein Oxidation(Food & Nutrition Science)
• Inhibition by Xylose-Lysine Maillard Reaction Products of the Formation of MeIQx in a Heated Creatinine, Glycine, and Glucose Model System
• Antimutagenic Effect of Methanolic Extracts from Peanut Hulls
• Antioxidative and Prooxidative Actions of Xylose-Lysine Maillard Reaction Products
• Scavenging Effect of Various Tea Extracts on Superoxide Derived from the Metabolism of Mutagens

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