Nutrition
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30 october 2014 01:21:12 |
| Degradation of Curcuminoids by in Vitro Pure Culture Fermentation (Journal of Agricultural and Food Chemistry) |
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Tweet Journal of Agricultural and Food ChemistryDOI: 10.1021/jf5031168
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| 85 viewsCategory: Chemistry, Nutrition |
 Activation of the Kelch-like ECH-Associated Protein 1 (Keap1)/NF-E2-Related Factor 2 (Nrf2) Pathway through Covalent Modification of the 2-Alkenal Group of Aliphatic Electrophiles in Coriandrum sativum L. (Journal of Agricultural and Food Chemistry)Transformation of 5-O-Caffeoylquinic Acid in Blueberries during High-Temperature Processing (Journal of Agricultural and Food Chemistry) 
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