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Assessment of the antioxidant capacity of a fermented grain food product, Antioxidant Biofactor (AOB), by using pyranine and pyrogallol red as a combined probe
Yo Omata, Yoko Ogawa, Yoshiro Saito, Yasukazu Yoshida, Etsuo NikiVolume:
114
Year:
2009
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2008.09.066
File:
PDF, 254 KB
english, 2009