In Vitro Antioxidant Activities of Polyphenols Purified from Four Plant Species Used in Rice Beer Preparation in Assam India

International Journal of Food Properties

Volumn 19, Issue 3, 2016, Pages 636-651

  Das, Arup Jyoti ^a   Das, Gitashree ^a   Miyaji, Tatsuro ^b   Deka, Sankar Chandra ^a  

^a TEZPUR UNIVERSITY   (India)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Antioxidant activity; Free radicals; HPLC; Polyphenols; Rice beer starters

Indexed keywords

FLAVONOIDS; FREE RADICALS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IONS; LIQUID CHROMATOGRAPHY; NITRIC OXIDE; OXYGEN; PHENOLS; PLANTS (BOTANY); PURIFICATION; SALICYLIC ACID;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; ANTIOXIDATIVE PROPERTY; ARTOCARPUS HETEROPHYLLUS; BEER-MAKING PROCESS; HPLC; POLYPHENOLS; RADICAL SCAVENGING ACTIVITY;

ANTIOXIDANTS;

EID: 84983122000     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2015.1038835     Document Type: Article

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