茶中的茶氨酸:在同一时间有效地清理单个或多个反应性碳烯物种

Yuqing Zhong1, Yongling Lu1, Lishuang Lv1

  • 1Department of Food Science and Technology, School of Food Science and Pharmaceutical Engineering, Nanjing Normal University, 2# Xuelin Road, Nanjing 210023, P. R. China.

概括

氨酸有效地清除在食品加工过程中产生的有害反应性碳基物种 (RCS). 这种氨基酸与RCS形成 adducts,显示出比茶中的甲基因更大的清理能力.

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