Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components (2017)
- Authors:
- Autor USP: SKIBSTED, LEIF HORSFELT - ESALQ
- Unidade: ESALQ
- DOI: 10.1021/acs.jafc.7b02420
- Subjects: COMPOSIÇÃO DE ALIMENTOS; FERRO; ELÉTRONS; PROTEÍNAS; SOLUÇÕES AQUOSAS
- Keywords: Tirosina
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Publisher place: Washington, DC
- Date published: 2017
- Source:
- Título: Journal of Agricultural and Food Chemistry
- ISSN: 0021-8561
- Volume/Número/Paginação/Ano: v. 65, p. 6195-6210, July 2017
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
TANG, Ning e SKIBSTED, Leif Horsfelt. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, v. 65, p. 6195-6210, 2017Tradução . . Disponível em: https://doi.org/10.1021/acs.jafc.7b02420. Acesso em: 01 fev. 2026. -
APA
Tang, N., & Skibsted, L. H. (2017). Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components. Journal of Agricultural and Food Chemistry, 65, 6195-6210. doi:10.1021/acs.jafc.7b02420 -
NLM
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2026 fev. 01 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420 -
Vancouver
Tang N, Skibsted LH. Sequential Proton Loss Electron Transfer in Deactivation of Iron (IV) Binding Protein by Tyrosine Based Food Components [Internet]. Journal of Agricultural and Food Chemistry. 2017 ; 65 6195-6210.[citado 2026 fev. 01 ] Available from: https://doi.org/10.1021/acs.jafc.7b02420 - Potentials to differentiate milk composition by different feeding strategies
- Protein oxidation in meat and meat products: challenges for antioxidative protection
- Formation of radicals during heating lysine and glucose in solution with an intermediate water activity
- Epicatechin and epigallocatechin gallate inhibit formation of intermediary radicals during heating of lysine and glucose
- Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products
- Zinc Bioavailability from Phytate-Rich Foods and Zinc Supplements. Modeling the Effects of Food Components with Oxygen, Nitrogen, and Sulfur Donor Ligands
- Spontaneous supersaturation of calcium citrate from simultaneous isothermal dissolution of sodium citrate and sparingly soluble calcium hydroxycarboxylates in water
- Singlet fission reaction of light-exposed β-carotene bound to bovine serum albumin.: a novel mechanism in protection of light-exposed tissue by dietary carotenoids
- Riboflavin and chlorophyll as photosensitizers in electroformed giant unilamellar vesicles as food models
- Regeneration of β-Carotene from Radical Cation by Eugenol, Isoeugenol, and Clove Oil in the Marcus Theory Inverted Region for Electron Transfer
Informações sobre o DOI: 10.1021/acs.jafc.7b02420 (Fonte: oaDOI API)
Download do texto completo
| Tipo | Nome | Link | |
|---|---|---|---|
 |
3037780-Sequential Proton... |
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
