Characteristics and qualities of edible bird's nest beverage as affected by thermal pasteurization and sterilization
Author:
Funder
Prince of Songkla University
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05455-8.pdf
Reference29 articles.
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4. Benzie IFF, Strain JJ (1996) The ferric reducing ability of plasma (FRAP) as a measure of “Antioxidant Power”: the FRAP assay. Anal Biochem 239:70–76. https://doi.org/10.1006/abio.1996.0292
5. Binsan W, Benjakul S, Visessanguan W, Roytrakul S, Tanaka M, Kishimura H (2008) Antioxidative activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei). Food Chem 106:185–193. https://doi.org/10.1016/j.foodchem.2007.05.065
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