| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541905 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠Tin concentrations of canned foods increase with storage time and temperature. [79] ⺠Quercetin is able to chelate metal ions. ⺠We synthesize and characterise quercetin-Tin(II) complex. [58] ⺠Chelation of Tin(II) induced a bathochromic shift in absorbance band I. ⺠Antioxidant activity of quercetin decreased after chelating of Tin(II). [74]
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Gholamreza Dehghan, Zahra Khoshkam,