L-tryptophan reacts with naturally occurring and food-occurring phenolic aldehydes to give phenolic tetrahydro-beta-carboline alkaloids: activity as antioxidants and free radical scavengers.
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| Description | scientific article |
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author: Tomás Herraiz |
| Publication date | April 1, 2003 |
| Language | English |
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| Missing/wrong data? | Edit Wikidata item |