Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese

International Journal of Food Sciences and Nutrition

Volumn 64, Issue 8, 2013, Pages 953-958

  Bottesini, Chiara ^a   Paolella, Sara ^a   Lambertini, Francesca ^a   Galaverna, Gianni ^a   Tedeschi, Tullia ^a   Dossena, Arnaldo ^a   Marchelli, Rosangela ^a   Sforza, Stefano ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Antioxidant amino acids; Antioxidant capacity; Parmigiano Reggiano; Proteolysis

Indexed keywords

2,2' AZINO DI (3 ETHYLBENZOTHIAZOLINE) 6 SULFONIC ACID; 2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; AMINO ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; PEPTIDE; SULFONIC ACID DERIVATIVE; WATER;

ARTICLE; CHEESE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; METABOLISM; SOLUBILITY;

AMINO ACIDS; ANTIOXIDANTS; BENZOTHIAZOLES; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; HUMANS; PEPTIDES; SOLUBILITY; SULFONIC ACIDS; WATER;

EID: 84887419445     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2013.821696     Document Type: Article

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