Antioxidant from maize and maize fermented by Marasmiellus sp. as stabiliser of lipid-rich foods

Food Chemistry

Volumn 107, Issue 3, 2008, Pages 1092-1098

  Daker, Maelinda ^a   Abdullah, Noorlidah ^b   Vikineswary, S ^b   Goh, P C ^b   Kuppusamy, U R ^b  

^a INSTITUTE FOR MEDICAL RESEARCH   (Malaysia)

^b UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Antioxidant; Lipid peroxidation; Marasmiellus; Thiobarbituric acid reactive substance (TBARS)

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; LINOLEIC ACID; METHANOL; PALM OIL; PLANT EXTRACT;

ANTIOXIDANT ACTIVITY; ARTICLE; EGG YOLK; FERMENTATION; LIPID PEROXIDATION; MAIZE; MYCELIAL GROWTH; NONHUMAN;

MARASMIELLUS; RATTUS; ZEA MAYS;

EID: 36349025741     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.09.027     Document Type: Article

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