食品科学 ›› 2003, Vol. 24 ›› Issue (10): 153-157.
• 专题论述 • 上一篇
文镜, 张春华, 董雨, 郭豫
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WEN Jing, ZHANG Chun-Hua, DONG Yu, GUO Yu
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摘要: 本文讨论了蛋白质羰基含量与蛋白质氧化损伤的关系及其在抗氧化领域中的应用,以便为进一步完善抗氧化保健食品功能检测方法提供理论依据。
关键词: 保健食品, 抗氧化, 蛋白质羰基含量, 蛋白质氧化损伤, 自由基
Abstract: In order to supply a basis of improving the assessment of anti-oxidative functional health food ,the relationshipbetween protein carbonyl content and protein oxidative injury and its application in the field of anti-oxidation were discussed inthis paper.
Key words: health food, anti-oxidation, protein carbonyl content, protein oxidative injury, free radical
文镜, 张春华, 董雨, 郭豫. 蛋白质羰基含量与蛋白质氧化损伤[J]. 食品科学, 2003, 24(10): 153-157.
WEN Jing, ZHANG Chun-Hua, DONG Yu, GUO Yu. Review on Relationship between Protein Carbonyl Content and Protein Oxidative Injury[J]. FOOD SCIENCE, 2003, 24(10): 153-157.
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