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Description
Grx1 and Grx2 are expressed in the brain (Aon-Bertolino et al., 2011)
Antioxidant activity of water soluble and water insoluble fraction of cheese increased during the ripening period and antioxidant activities were correlated with degree of proteolysis [69]
As fitting function, the following equation was used where M z (t) is the longitudinal relaxation at the recovery delay time t , M 0 is the equilibrium magnetization and R i is either the longitudinal relaxation rate R 1 or R 1
Available from Citation on PubMed Rosendaal FR, Reitsma PH
doi: 10.1186/s13007-019-0428-6
