Herraiz, Tomas <br/><br/>
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] 

 -  Journal of agricultural and food chemistry  Apr 2003 
 - 2168-73 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf0210066  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Aldehydes--chemistry<br/>Antioxidants<br/>Benzaldehydes--chemistry<br/>Carbolines--chemistry<br/>Chromatography, High Pressure Liquid<br/>Cyclization<br/>Food Analysis<br/>Free Radical Scavengers<br/>Hot Temperature<br/>Hydrogen-Ion Concentration<br/>Magnetic Resonance Spectroscopy<br/>Mass Spectrometry<br/>Phenols--chemistry<br/>Stereoisomerism<br/>Tryptophan--chemistry