Enhancing the in vitro Antioxidant Capacities via the intera…
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- DOI 10.9755/ejfa.2018.v30.i3.1641
- OpenAlex ID W2800928486
- Type Article
- Language EN
- Published 31 Mar 2018
- Pages 224
- Source Emirates Journal of Food and Agriculture
- Publisher United Arab Emirates University
- FWCI 0.08
- Countries 1
- Institutions 1
- Added 10 Oct 2025
- Updated 16 Oct 2026
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Enhancing the in vitro Antioxidant Capacities via the interaction of amino acids
Article 2018 EN Diamond
In this article, antioxidant capacities of 20 amino acids were quantitatively determined via methodology of mixing one amino acid with the others and using four antioxidant assays to understand the synergistic effects of the individual amino acid contributing to the total antioxidant capacity. Some of the individual amino acids and their mixtures showed their characteristics of antioxidant capacit…
21
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36
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2
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0.08
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2 authors| # | Author | Institutions | ORCID |
|---|---|---|---|
| 1 | Jingbo Liu, Deju Zhang, Yinshi Zhu | Jilin University (CN) | — |
| 2 | Yizhen Wang, Shucheng He, Ting Zhang | Jilin University (CN) | — |
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