Please use this identifier to cite or link to this item: http://scholarbank.nus.edu.sg/handle/10635/38227
Title: The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
Authors: Long, L.H.
Kwee, D.C.T.
Halliwell, B. 
Keywords: ABTS
Antioxidants
Flavonoid
Hydrogen peroxide
Nitrogen-centred radical
Phenolic compounds
Preservatives
Soy
Soy sauce
Sulphite
Wine
Issue Date: 2000
Source: Long, L.H.,Kwee, D.C.T.,Halliwell, B. (2000). The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay. Free Radical Research 32 (2) : 181-186. ScholarBank@NUS Repository.
Source Title: Free Radical Research
URI: http://scholarbank.nus.edu.sg/handle/10635/38227
ISSN: 10715762
Appears in Collections:Staff Publications

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