https://www.selleckchem.com/products/2-nbdg.html
1 to 13.8%. Increasing aw increased the antioxidant activity of maltose. For example, 1.1% maltose increased both hydroperoxides and hexanal lag phases by 9 days at an aw of 0.2, but increased hydroperoxide lag phase by 24 days and hexanal lag phase by 15 days at an aw of 0.7. Gluten was able to inhibit lipid oxidation with activity increasing with increasing aw while casein showed minimal antioxidant impact. Antioxidant activity of gluten decreased when its sulfhydryl groups were blocked by N-ethylmaleimide suggesting that cysteine was
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