| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10540933 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Copper and iron promote tryptophan oxidation by the formation of free radicals. ⺠Oxidation systems catalyzed by Fe2+ had major tryptophan degradation potential. ⺠Structure and environment modify the effect of phenolics on tryptophan oxidation. ⺠Quercetin, rutin and gallic acid protected tryptophan in Fe2+/H2O2 systems.
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Authors
Mariana Utrera, Mario Estévez,