Feijoada whole meal shows higher invitro antioxidant activity than combination of individual ingredients

LWT

Volumn 63, Issue 2, 2015, Pages 1097-1101

  Faller, Ana Luisa Kremer ^a   Liu, Rui Hai ^b   Fialho, Eliane ^a  

^a FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b Cornell University ^*  (United States)

Author keywords

ABAP; CAA; CE; Cellular antioxidant activity; DCFH; DCFH DA; DW; EtOH; Feijoada; GAE; MeOH; ORAC; Phenolics; QE; TE; Whole meal

Indexed keywords

CELL CULTURE; CERIUM; CITRUS FRUITS; TELLURIUM;

ABAP; CELLULAR ANTIOXIDANT ACTIVITIES; DCFH; DCFH-DA; ETOH; FEIJOADA; MEOH; ORAC; PHENOLICS; WHOLE MEAL;

ANTIOXIDANTS;

EID: 84930373418     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.04.002     Document Type: Article

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