Assessment of the antioxidant capacity of a fermented grain food product, Antioxidant Biofactor (AOB), by using pyranine and pyrogallol red as a combined probe

Food Chemistry

Volumn 114, Issue 2, 2009, Pages 429-433

  Omata, Yo ^a   Ogawa, Yoko ^a   Saito, Yoshiro ^a   Yoshida, Yasukazu ^a   Niki, Etsuo ^a  

^a NATIONAL INSTITUTE OF ADVANCED INDUSTRIAL SCIENCE AND TECHNOLOGY AIST   (Japan)

Author keywords

Antioxidant; AOB; Free radical; Lipid peroxidation

Indexed keywords

EID: 58749093205     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.09.066     Document Type: Article

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