Inhibition effects of flavonoids on 2‐amino‐3,8‐dimethylimidazo[4,5‐ ff ]quinoxaline and 2‐amino‐3,7,8‐trimethylimidazo[4,5‐ ff ]quinoxaline formation and alkoxy radical scavenging capabilities of flavonoids in a model system

著录项

• 来源
  《Journal of the Science of Food and Agriculture》 |2018年第8期|共7页
• 作者

  Shao Zeping; Han Zhonghui; Zhang Jinhui; Zhang Yan; Wang Shuo;

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• 作者单位

  Key Laboratory of Food Nutrition and Safety Ministry of Education of ChinaTianjin University of Science and TechnologyTianjin China;

  Key Laboratory of Food Nutrition and Safety Ministry of Education of ChinaTianjin University of Science and TechnologyTianjin China;

  Key Laboratory of Food Nutrition and Safety Ministry of Education of ChinaTianjin University of Science and TechnologyTianjin China;

  Key Laboratory of Food Nutrition and Safety Ministry of Education of ChinaTianjin University of Science and TechnologyTianjin China;

  Key Laboratory of Food Nutrition and Safety Ministry of Education of ChinaTianjin University of Science and TechnologyTianjin China;

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• 收录信息
• 原文格式 PDF
• 正文语种 eng
• 中图分类 农业科学;
• 关键词

  heterocyclic aromatic amines; flavonoids; ESR; free radicals; inhibition;

  机译：杂环芳族胺;黄酮类化合物;ESR;自由基;抑制;