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Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer
Marianne N. Lund
,
Anna Carola Krämer
,
Mogens Larsen Andersen
Fødevarekemi
12
Citationer (Scopus)
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Medicin og biovidenskab
1-hydroxyethyl radical
45%
Antioxidants
33%
Electron Spin Resonance Spectroscopy
28%
Ethanol
37%
Hydrogen Peroxide
22%
Hydroxyl Radical
24%
Iron
18%
Metals
58%
Oxidation-Reduction
21%
Oxygen Consumption
44%
Proteins
24%
Reactive Oxygen Species
17%
Sulfhydryl Compounds
72%
Sulfites
100%
Temperature
16%
Landbrug og biologi
antioxidants
29%
beers
74%
electron paramagnetic resonance spectroscopy
27%
ethanol
31%
hydrogen peroxide
19%
hydroxyl radicals
24%
iron
16%
metals
50%
oxidation
49%
oxygen consumption
43%
proteins
22%
sulfites
76%
temperature
8%
thiols
66%
Kemiske forbindelser
Antioxidant Agent
51%
Dioxygen
21%
EPR Spectroscopy
19%
Ethanol
28%
Fenton Reaction
26%
Hydrogen Peroxide
17%
Metal
30%
Oxidation Reaction
30%
Sulfite
76%
Thiol
56%