Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute

This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging...

Deskribapen osoa

Gorde:
Xehetasun bibliografikoak
Egile Nagusiak: Song, Hyeun Sung, Bae, Jun Kyu, Park, Inshik
Formatua: Artigo
Hizkuntza:Inglês
Argitaratua: The Korean Society of Food Science and Nutrition 2013
Gaiak:
Research Note
Sarrera elektronikoa:https://ncbi.nlm.nih.gov/pmc/articles/PMC3867152/
https://ncbi.nlm.nih.gov/pubmed/24471114
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2013.18.1.080
Etiketak: Etiketa erantsi
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!

Antzeko izenburuak