Anti-hydrogen peroxide activity of fish and soy sauce

Food Chemistry

Volumn 112, Issue 2, 2009, Pages 339-343

  Aoshima, H ^a   Ooshima, S ^a  

^a YAMAGUCHI UNIVERSITY GRADUATE SCHOOL OF MEDICINE   (Japan)

Author keywords

Antioxidant; Fish sauce; Hydrogen peroxide; Polyphenol; Soy sauce; Thermostable catalase

Indexed keywords

CATALASE; HYDROGEN PEROXIDE; POLYPHENOL;

ANTIOXIDANT ACTIVITY; ARTICLE; ECONOMIC ASPECT; FISH; SAFETY; SOYBEAN; SYNTHESIS; TEA; THERMOSTABILITY; TOXICITY;

ASPERGILLUS; GLYCINE MAX; TRITICUM AESTIVUM;

EID: 47949092575     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.069     Document Type: Article

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