Generation of reactive oxygen species and photon emission from a browned product

Bioscience, Biotechnology and Biochemistry

Volumn 66, Issue 8, 2002, Pages 1641-1645

  Iida, Tetsuo ^a   Yoshiki, Yumiko ^a   Someya, Shinich ^a   Okubo, Kazuyoshi ^a  

^a TOHOKU UNIVERSITY   (Japan)

Author keywords

Browned product; Coffee; Photon emission; Reactive oxygen species; Soy sauce

Indexed keywords

AMINO ACID; ARABINOSE; CATALASE; HYDROGEN PEROXIDE; REACTIVE OXYGEN METABOLITE; SUPEROXIDE DISMUTASE;

ARTICLE; CHEMISTRY; ELECTRON SPIN RESONANCE; GLYCATION; PHOTON;

AMINO ACIDS; ARABINOSE; CATALASE; ELECTRON SPIN RESONANCE SPECTROSCOPY; HYDROGEN PEROXIDE; MAILLARD REACTION; PHOTONS; REACTIVE OXYGEN SPECIES; SUPEROXIDE DISMUTASE;

EID: 0036691325     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.66.1641     Document Type: Article

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