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Publikováno v:
Food Chemistry. 355:129403
Lipid peroxidation-derived reactive carbonyl species (RCS) such as acrolein and 4-hydroxynonenal pose health risks. We characterized the RCS-scavenging reactions of tea catechins in an aqueous solution and in baked cake. Acrolein's reaction with each
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f899290c9cc471f4bbcfba4b6aff155
https://doi.org/10.1016/j.foodchem.2021.129403
https://doi.org/10.1016/j.foodchem.2021.129403
