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

Internet

http://scholarbank.nus.edu.sg/handle/10635/38227

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