Extraction methods determine the antioxidant capacity and...

Food Chemistry 2009 Vol. 116; Iss. 1

Extraction methods determine the antioxidant capacity and induction of quinone reductase by soy products in vitro

Bradley W. Bolling, Jeffrey B. Blumberg, C.-Y. Oliver Chen
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Volume:
116
Year:
2009
Language:
english
Pages:
5
DOI:
10.1016/j.foodchem.2009.01.087
File:
PDF, 172 KB
english, 2009
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