The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

Free Radical Research

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Bibliographic Details
Main Authors: Long, L.H., Kwee, D.C.T., Halliwell, B.
Other Authors: BIOCHEMISTRY
Format: Article
Published: 2013
Subjects:
ABTS
Antioxidants
Flavonoid
Hydrogen peroxide
Nitrogen-centred radical
Phenolic compounds
Preservatives
Soy
Soy sauce
Sulphite
Wine
Online Access:http://scholarbank.nus.edu.sg/handle/10635/38227
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Institution: National University of Singapore
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spelling sg-nus-scholar.10635-382272015-01-13T01:00:48Z The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay Long, L.H. Kwee, D.C.T. Halliwell, B. BIOCHEMISTRY ABTS Antioxidants Flavonoid Hydrogen peroxide Nitrogen-centred radical Phenolic compounds Preservatives Soy Soy sauce Sulphite Wine Free Radical Research 32 2 181-186 FRARE 2013-06-05T09:48:36Z 2013-06-05T09:48:36Z 2000 Article Long, L.H.,Kwee, D.C.T.,Halliwell, B. (2000). The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay. Free Radical Research 32 (2) : 181-186. ScholarBank@NUS Repository. 10715762 http://scholarbank.nus.edu.sg/handle/10635/38227 NOT_IN_WOS Scopus
institution National University of Singapore
building NUS Library
country Singapore
collection ScholarBank@NUS
topic ABTS
Antioxidants
Flavonoid
Hydrogen peroxide
Nitrogen-centred radical
Phenolic compounds
Preservatives
Soy
Soy sauce
Sulphite
Wine
spellingShingle ABTS
Antioxidants
Flavonoid
Hydrogen peroxide
Nitrogen-centred radical
Phenolic compounds
Preservatives
Soy
Soy sauce
Sulphite
Wine
Long, L.H.
Kwee, D.C.T.
Halliwell, B.
The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
description Free Radical Research
author2 BIOCHEMISTRY
author_facet BIOCHEMISTRY
Long, L.H.
Kwee, D.C.T.
Halliwell, B.
format Article
author Long, L.H.
Kwee, D.C.T.
Halliwell, B.
author_sort Long, L.H.
title The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
title_short The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
title_full The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
title_fullStr The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
title_full_unstemmed The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
title_sort antioxidant activities of seasonings used in asian cooking. powerful antioxidant activity of dark soy sauce revealed using the abts assay
publishDate 2013
url http://scholarbank.nus.edu.sg/handle/10635/38227
_version_ 1681081913330106368

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