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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
Food Chemistry
12
Citations (Scopus)
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Dive into the research topics of 'Antioxidative mechanisms of sulfite and protein-derived thiols during early stages of metal induced oxidative reactions in beer'. Together they form a unique fingerprint.
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Medicine & Life Sciences
Sulfites
100%
Sulfhydryl Compounds
72%
Metals
58%
1-hydroxyethyl radical
45%
Oxygen Consumption
44%
Ethanol
37%
Antioxidants
33%
Electron Spin Resonance Spectroscopy
28%
Proteins
24%
Hydroxyl Radical
24%
Hydrogen Peroxide
22%
Oxidation-Reduction
21%
Iron
18%
Reactive Oxygen Species
17%
Temperature
16%
Agriculture & Biology
sulfites
76%
beers
74%
thiols
66%
metals
50%
oxidation
49%
oxygen consumption
43%
ethanol
31%
antioxidants
29%
electron paramagnetic resonance spectroscopy
27%
hydroxyl radicals
24%
proteins
22%
hydrogen peroxide
19%
iron
16%
temperature
8%
Chemical Compounds
Sulfite
76%
Thiol
56%
Antioxidant Agent
51%
Oxidation Reaction
30%
Metal
30%
Ethanol
28%
Fenton Reaction
26%
Dioxygen
21%
EPR Spectroscopy
19%
Hydrogen Peroxide
17%