Landbrug og biologi
myofibrillar proteins
84%
thiols
67%
phenols
65%
green tea
40%
free radical scavengers
40%
caffeic acid
37%
plant extracts
32%
proteins
23%
rosemary
20%
electron paramagnetic resonance spectroscopy
20%
catechin
18%
extracts
18%
bovine serum albumin
17%
inhibitory concentration 50
14%
phenolic compounds
14%
meat
13%
oxidation
12%
acids
9%
Medicin og biovidenskab
Plant Proteins
100%
Phenols
92%
Sulfhydryl Compounds
73%
Proteins
25%
caffeic acid
24%
Plant Extracts
20%
Tea
18%
salvin
14%
Ethylmaleimide
11%
Electron Spin Resonance Spectroscopy
11%
Catechin
10%
Bovine Serum Albumin
9%
Meat
9%
Spectrum Analysis
8%
Inhibitory Concentration 50
7%
Kemiske forbindelser
Thiol
57%
Phenol
49%
Reduction
31%
Protein
28%
Caffeic Acid
26%
Radical Scavenger
25%
Carnosic Acid
18%
Green
15%
N-Ethylmaleimide
13%
Catechin
13%
Thiol Group
12%
EPR Spectroscopy
9%
Oxidation Reaction
5%