L-tryptophan reacts with naturally occurring and food-occurring phenolic aldehydes to give phenolic tetrahydro-beta-carboline alkaloids: activity as antioxidants and free radical scavengers. [electronic resource]
Producer: 20030502Description: 2168-73 p. digitalISSN:- 0021-8561
- Aldehydes -- chemistry
- Antioxidants
- Benzaldehydes -- chemistry
- Carbolines -- chemistry
- Chromatography, High Pressure Liquid
- Cyclization
- Food Analysis
- Free Radical Scavengers
- Hot Temperature
- Hydrogen-Ion Concentration
- Magnetic Resonance Spectroscopy
- Mass Spectrometry
- Phenols -- chemistry
- Stereoisomerism
- Tryptophan -- chemistry
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't
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