Biological evaluations of novel vitamin C esters as mushroom tyrosinase inhibitors and antioxidants
- Author
- WEI YI1 ; XIAOQIN WU1 ; RIHUI CAO1 ; HUACAN SONG1 ; LIN MA1
[1] School of Chemistry and Chemical Engineering, Sun Yat-sen University, 135 Xin Gang West Road, Guangzhou 510275, China - Source
Food chemistry. 2009, Vol 117, Num 3, pp 381-386, 6 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant activity Inhibitory effect Mushroom tyrosinase Vitamin C esters
- Keyword (fr)
- Antioxydant Champignon comestible Ester Evaluation Fungi Inhibiteur Vitamine
- Keyword (en)
- Antioxidant Edible fungi Ester Evaluation Fungi Inhibitor Vitamin
- Keyword (es)
- Antioxidante Seta comestible Ester Evaluación Fungi Inhibidor Vitamina
- 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
- 21648765
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
10.1016/j.foodchem.2009.03.108 
https://dx.doi.org/10.1016/j.foodchem.2009.03.108
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