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In vitro antioxidant and cytoprotective properties of Maillard reaction products from phloridzin-amino acid model systems.
Han, Linna; Li, Feng; Yu, Qijian; Li, Dapeng.
Affiliation
  • Han L; Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China.
  • Li F; Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China.
  • Yu Q; Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China.
  • Li D; Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, P.R. China.
J Sci Food Agric ; 98(2): 590-597, 2018 Jan.
Article in En | MEDLINE | ID: mdl-28664987
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phlorhizin / Glycation End Products, Advanced / Protective Agents / Amino Acids / Antioxidants Limits: Humans Language: En Journal: J Sci Food Agric Year: 2018 Document type: Article Country of publication: United kingdom
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Phlorhizin / Glycation End Products, Advanced / Protective Agents / Amino Acids / Antioxidants Limits: Humans Language: En Journal: J Sci Food Agric Year: 2018 Document type: Article Country of publication: United kingdom