Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

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Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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2017年學術文章

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Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

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Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

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Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

@en

Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

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Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

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Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

@nl

P1476

Inhibition of hazardous compound formation in muscle foods by antioxidative phytophenols.

@en

P2093

Youling L Xiong

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P2860

2-Aminoadipic acid is a biomarker for diabetes risk

A review of recent studies on malondialdehyde as toxic molecule and biological marker of oxidative stress

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Effect of thermal treatment on meat proteins with special reference to heterocyclic aromatic amines (HAAs).

Quantification and significance of protein oxidation in biological samples.

Cancer phytotherapeutics: role for flavonoids at the cellular level.

Phenolic antioxidants.

Identification and quantification of adducts between oxidized rosmarinic acid and thiol compounds by UHPLC-LTQ-Orbitrap and MALDI-TOF/TOF tandem mass spectrometry.

Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells.

Effect of Cytochrome P450 Reductase Deficiency on 2-Amino-9H-pyrido[2,3-b]indole Metabolism and DNA Adduct Formation in Liver and Extrahepatic Tissues of Mice.

P304

37-46

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scholarly article

P356

10.1111/NYAS.13368

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P407

English

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P478

1398

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P577

2017-06-12T00:00:00Z

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28605826

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