Significance of phenol-protein interactions in modifying the antioxidant capacity of peas
- Author
- TSAI, Pi-Jen1 ; SHE, Chen-Hue1
[1] Department of Food Science, National Pingtung University of Technology and Science, 1, Hsueh Fu Road, Nei-Pu Hsiang, 91207 Pingtung, Taiwan, Province of China - Source
Journal of agricultural and food chemistry (Print). 2006, Vol 54, Num 22, pp 8491-8494, 4 p ; ref : 15 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Phenol-protein interaction antioxidant capacity binding capacity
- Keyword (fr)
- Antioxydant Capacité fixation Interaction Phénol Phénols Pois Protéine Légume Légumineuse grain
- Keyword (en)
- Antioxidant Binding capacity Interaction Phenol Phenols Pea Protein Vegetables Grain legume
- Keyword (es)
- Antioxidante Capacidad de fijación Interacción Fenol Fenoles Guisante Proteína Hortalizas Leguminosa grano
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18237376
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf061475y 
https://dx.doi.org/10.1021/jf061475y
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