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Please use this identifier to cite or link to this item: https://doi.org/10.1080/10715760601110871
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dc.titleThe identification of antioxidants in dark soy sauce
dc.contributor.authorWang, H.
dc.contributor.authorJenner, A.M.
dc.contributor.authorLee, C.-Y.J.
dc.contributor.authorShui, G.
dc.contributor.authorTang, S.Y.
dc.contributor.authorWhiteman, M.
dc.contributor.authorWenk, M.R.
dc.contributor.authorHalliwell, B.
dc.date.accessioned2011-11-29T05:58:08Z
dc.date.available2011-11-29T05:58:08Z
dc.date.issued2007
dc.identifier.citationWang, H., Jenner, A.M., Lee, C.-Y.J., Shui, G., Tang, S.Y., Whiteman, M., Wenk, M.R., Halliwell, B. (2007). The identification of antioxidants in dark soy sauce. Free Radical Research 41 (4) : 479-488. ScholarBank@NUS Repository. https://doi.org/10.1080/10715760601110871
dc.identifier.issn10715762
dc.identifier.issn10292470
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/28673
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1080/10715760601110871
dc.sourceScopus
dc.subjectABTS
dc.subjectAntioxidant
dc.subjectMaltol
dc.subjectMelanoidin
dc.subjectSoy sauce
dc.typeArticle
dc.contributor.departmentBIOCHEMISTRY
dc.description.doi10.1080/10715760601110871
dc.description.sourcetitleFree Radical Research
dc.description.volume41
dc.description.issue4
dc.description.page479-488
dc.description.codenFRARE
dc.identifier.isiut000245588900011
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