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https://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 | Citation: | 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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