Non-enzymatic Antioxidant Activity of Four Organosulfur Compounds Derived from Garlic
碩士 === 中山醫學大學 === 營養科學研究所 === 90 === The non-enzymatic antioxidant activity of diallyl sulfide, diallyl disulfide, n-acetyl-cysteine and s-ethyl-cysteine was studied in liposomal system, in which Cu2+ was used to induce oxidation. The influence of pH and temperature upon the a...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/77512168960192676560 |