FREE RADICALS IN LYOPHILISED FOOD MATERIALS

被引：9

作者：

MUNDAY, KA

EDWARDS, ML

KERKUT, GA

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1962年 / 13卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740130902

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：455 / &

共 11 条

[1]

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[2]

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[4] EFFECT OF TEMPERATURE ON CONCENTRATION OF FREE RADICALS IN MELANINS FROM - ALLIUM CEPA [J].

EDWARDS, ML ;

MUNDAY, KA ;

KERKUT, GA .

NATURE, 1961, 190 (478) :1005-&

[5] MICROWAVE SPECTROSCOPY OF BIOLOGICAL SUBSTANCES .1. PARAMAGNETIC RESONANCE IN X-IRRADIATED AMINO ACIDS AND PROTEINS [J].

GORDY, W ;

ARD, WB ;

SHIELDS, H .

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1955, 41 (11) :983-996

[6] FREE RADICALS IN ANIMAL TISSUES [J].

KERKUT, GA ;

MUNDAY, KA ;

LEECH, K ;

EDWARDS, ML .

EXPERIENTIA, 1961, 17 (11) :497-&

[7]

MASON R, 1960, Radiat Res, VSuppl 2, P452, DOI 10.2307/3583610

[8] ON THE NATURE OF FREE RADICALS DETECTED BY PARAMAGNETIC RESONANCE IN BIOLOGICAL SUBSTANCES [J].

MIYAGAWA, I ;

GORDY, W ;

WATABE, N ;

WILBUR, KM .

PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA, 1958, 44 (06) :613-617

[9]

MUNDAY KA, 1962, 3 S EXP DERM PAL

[10]

MUNDAY KA, 1962, 1 INT C FOOD SCI TEC

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