Heat Processing of Edible Plants Grown in Korea Has Differential Effects on Their Antioxidant Capacity in Bovine Brain Homogenate
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200211921499040.pdf
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1. Oxygen free radicals and Parkinson's disease
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5. Effect of Navy Bean Hull Extract on the Oxidative Stability of Soy and Sunflower Oils
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1. ANTIOXIDANT CAPACITY OF VOLATILE OILS FROM JAPANESE EDIBLE WILD PLANT (B. RUBRA, E. JAPONICUM, W. BRACHYBITRYS)USING ORAC ASSAY;International Journal of Food Properties;2010-12-29
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