Identification of oxidative processes during simulated mastication of uncooked foods using electron paramagnetic resonance spectroscopy [An article from

Author: K.F. Pirker
Edition:
Binding: Digital
ISBN: B000RR03B2

Identification of oxidative processes during simulated mastication of uncooked foods using electron paramagnetic resonance spectroscopy [An article from: Analytica Chimica Acta]

This digital document is a journal article from Analytica Chimica Acta, published by Elsevier in 2004. Get Identification of oxidative processes during simulated mastication of uncooked foods using electron paramagnetic resonance spectroscopy [An article from diet books 2013 for free.
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Description:
Electron paramagnetic resonance (EPR) spectroscopy is used to measure directly the generation of free radicals during a simulation of the mastication process. This involves the gentle grinding of the food product in the presence of a spin trap, a molecule which reacts selectively with unstable free radicals to generate (more) stable radical adducts, which can then be characterised. With mushrooms of the Agaricus family, adducts consistent with a carbon-centred Check Identification of oxidative processes during simulated mastication of uncooked foods using electron paramagnetic resonance spectroscopy [An article from our best diet books for 2013. All books are available in pdf format and downloadable from rapidshare, 4shared, and mediafire.

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The article is delivered in HTML format and is available in your Amazon.com Media Library immediately after purchase. You can view it with any web browser.

Description:
Electron paramagnetic resonance (EPR) spectroscopy is used to measure directly the generation of free radicals during a simulation of the mastication process With mushrooms of the Agaricus family, adducts consistent with a carbon-centred

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