Antioxidant and Cancer Cell Proliferation Inhibition Effect of Citrus Pectin-Oligosaccharide Prepared by Irradiation
Ho Jin Kang(Korea Advanced Institute of Science and Technology), Myung Woo Byun(Korea Atomic Energy Research Institute), Bong-Jeun An(Daegu Haany University), Joong‐Ho Kwon(CJ CheilJedang (South Korea)), Cheorun Jo(Korea Atomic Energy Research Institute), Jun‐Ho Son(Daegu Haany University)
Cited by 55
Related Papers
Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review
|Comprehensive Reviews in Food Science and Food Safety|2017|781
Mangiferin: a natural miracle bioactive compound against lifestyle related disorders
|Lipids in Health and Disease|2017|348
Flavour Chemistry of Chicken Meat: A Review
|Asian-Australasian Journal of Animal Sciences|2013|305
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties
|Meat Science|1998|283
Ruminant meat flavor influenced by different factors with special reference to fatty acids
|Lipids in Health and Disease|2018|218