Inhibition by Xylose-Lysine Maillard Reaction Products of the Formation of MeIQx in a Heated Creatinine, Glycine, and Glucose Model System

スポンサーリンク

概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1993-04-23

著者

• Yen Gow-chin

  Department Of Food Science National Chung Hsing University

• Chau Chi-Fai

  Department of Food Science, National Chung Hsing University

• Chau Chi-fai

  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
• Pro-oxidative Properties of Flavonoids in Human Lymphocytes(Food & Nutrition Science)
• 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

スポンサーリンク