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“The data obtained are consistent with the idea that there is a difference between on the antioxidant mechanism action of vitamin C and carnosine due to the difference in the antiradical activity of these compounds.”
Pediatric Surgery International • 2012 | View Paper
“ Ascorbic acid exerted the highest effect by decreasing the interaction of carnosine with all of the volatile compounds except for octanal and 2-pentanone.”
Journal of agricultural and food chemistry • 2005 | View Paper
“ Carnosine in conjunction with ascorbic acid may be useful as a meat additive for increasing shelf-life as well as stabilizing color of meat products.”
“The combinations of carnosine and ascorbic acid were also very effective on inhibition of metmyoglobin formation and brown color development.”