,

Burcu Ozturk-Kerimoglu1, Alejandro Heres2, Leticia Mora2

  • 1Department of Food Engineering, Faculty of Engineering, Ege University, Bornova, Turkey.

概括

脚蛋白被酶化解以产生抗氧化. 合成的二胺CF和GY表现出显著的抗氧化能力,提供了潜在的天然食品防腐剂.