Antioxidative activity of pyrrole, imidazole, dihydropyridine, and pyridinium salt derivatives produced in oxidized lipid/amino acid browning reactions

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 3, 1996, Pages 686-691

  Alaiz, Manuel ^a   Zamora, Rosario ^a   Hidalgo, Francisco J ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Amino acid modification; Antioxidative activity; Heterocyclic products; Lipid peroxidation; Nonenzymatic browning

Indexed keywords

GLYCINE MAX;

EID: 0000797356     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf950606k     Document Type: Article

References (30)

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