Comparative Analysis of the Antioxidant Capacities and Phenolic Compounds of Oat and Buckwheat Vinegars During Production Processes
Author:
Affiliation:
1. College of Food and Biological Engineering; Zhengzhou Univ. of Light Industry; Zhengzhou 450001 China
2. Henan Collaborative Innovation Center for Food Production and Safety; Zhengzhou 450001 China
Funder
Doctoral Fund of Zhengzhou University of Light Industry
National Natural Science Foundation of China
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14074/fullpdf
Reference43 articles.
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3. Use of a free radical method to evaluate antioxidant activity;Brand-Williams;LWT - Food Science and Technology,1995
4. Microsomal lipid peroxidation;Buege;Methods in Enzymology,1978
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