Effect of heating on DPPH radical scavenging activity of meat substitute

Preventive Nutrition and Food Science

Volumn 18, Issue 1, 2013, Pages 80-84

  Song, Hyeun Sung ^a,b   Bae, Jun Kyu ^a   Park, Inshik ^a  

^a Dong A University   (South Korea)

^b House for Natural Life   (South Korea)

Author keywords

DPPH radical scavenging activity; Heating; Meat substitute; Polyphenols

Indexed keywords

EID: 84881289809     PISSN: 22871098     EISSN: 22878602     Source Type: Journal    
DOI: 10.3746/pnf.2013.18.1.080     Document Type: Article

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