小虾
抗氧化剂
氨基酸
化学
生物化学
食品科学
渔业
生物
作者
Dan Wu,Na Sun,Jie Ding,Beiwei Zhu,Songyi Lin
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2019-01-01
卷期号:10 (9): 5605-5615
被引量:47
摘要
H NMR spectra revealed that the prominent antioxidant ability of QMDDQ might be attributed to more active hydrogen sites and functional groups. The carboxyl active hydrogen atoms and amino active hydrogen atoms as active sites play a critical role in the antioxidant capacity.
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