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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...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
The Korean Society of Food Science and Nutrition
2013
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| Témata: | |
| On-line přístup: | 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 |
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