Antioxidant activity of fermented meat sauce and isolation of an associated antioxidant peptide
M Ohata, S Uchida, L Zhou, K Arihara - Food Chemistry, 2016 - Elsevier
The present study was carried out to investigate the radical scavenging and antioxidant
activities of fermented meat sauce (FMS) against 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and
the hydroxyl radical (OH-radical), as well as to isolate substances in FMS related to its …
activities of fermented meat sauce (FMS) against 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and
the hydroxyl radical (OH-radical), as well as to isolate substances in FMS related to its …
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