Antioxidant properties of water extracts from Monascus fermented soybeans

Food Chemistry

Volumn 106, Issue 3, 2008, Pages 1128-1137

  Lee, Yu Ling ^a   Yang, Joan Hwa ^b   Mau, Jeng Leun ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b SHIH CHIEN UNIVERSITY   (Taiwan)

Author keywords

Antioxidant activity; Antioxidant components; Chelating ability; Monascus; Reducing power; Scavenging ability; Soybeans

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; FERROUS ION; FREE RADICAL; MONASCUS EXTRACT; PHENOL DERIVATIVE; PLANT EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CHELATION; FERMENTATION; NONHUMAN; SOLID STATE; SOYBEAN;

GLYCINE MAX; MONASCUS;

EID: 34548512844     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.07.047     Document Type: Article

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