Relationships between antioxidant activity and quality indices of soy sauce: An application of multivariate analysis

International Journal of Food Science and Technology

Volumn 45, Issue 1, 2010, Pages 133-139

  Li, Ying ^a   Zhao, Haifeng ^a   Zhao, Mouming ^a   Cui, Chun ^a  

^a SOUTH CHINA UNIVERSITY OF TECHNOLOGY   (China)

Author keywords

1,1 diphenyl 2 picrylhydrazyl; Antioxidant activity; Chemical composition; Chemometrics; Maillard or browning reactions; Principal component analysis; Quality; Sauces

Indexed keywords

EID: 72449155630     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02112.x     Document Type: Article

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