Effect of allyl isothiocyanate on antioxidants and fruit decay of blueberries
作者： Shiow Y. Wang , Chi-Tsun Chen , Jun-Jie Yin
DOI: 10.1016/J.FOODCHEM.2009.10.007
关键词: Food science 、 Hydroxyl radical 、 DPPH 、 Oxygen radical absorbance capacity 、 Radical 、 Organic chemistry 、 Antioxidant 、 Isothiocyanate 、 Reactive oxygen species 、 Allyl isothiocyanate 、 Chemistry
摘要: … does not promote antioxidant property or scavenging of constitutive reactive oxygen species (… liquid nitrogen and then stored at −80 C until assayed for antioxidant capacity, anthocyanin …
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