Antioxidant potential of a unique LAB culture isolated from Harbin dry sausage: In vitro and in a sausage model

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

Age-related changes in oxidized proteins.

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Free amino acids and peptides as related to antioxidant properties in protein hydrolysates of mackerel (Scomber austriasicus)

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Review: Compounds Involved in the Flavor of Surface Mold-Ripened Cheeses: Origins and Properties

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Two antioxidative lactobacilli strains as promising probiotics

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