Evaluation of Antioxidant or Prooxidant Properties of Selected Amino Acids Using In Vitro Assays and in Oil-in-Water Emulsions Under Riboflavin Sensitization
Ka, HyeJung, Yi, BoRa, Kim, Mi-Ja, Lee, JaeHwanVolume:
81
Language:
english
Journal:
Journal of Food Science
DOI:
10.1111/1750-3841.13304
Date:
May, 2016
File:
PDF, 453 KB
english, 2016