The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay

Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/38227

DC Field	Value
dc.title	The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay
dc.contributor.author	Long, L.H.
dc.contributor.author	Kwee, D.C.T.
dc.contributor.author	Halliwell, B.
dc.date.accessioned	2013-06-05T09:48:36Z
dc.date.available	2013-06-05T09:48:36Z
dc.date.issued	2000
dc.identifier.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.
dc.identifier.issn	10715762
dc.identifier.uri	http://scholarbank.nus.edu.sg/handle/10635/38227
dc.source	Scopus
dc.subject	ABTS
dc.subject	Antioxidants
dc.subject	Flavonoid
dc.subject	Hydrogen peroxide
dc.subject	Nitrogen-centred radical
dc.subject	Phenolic compounds
dc.subject	Preservatives
dc.subject	Soy
dc.subject	Soy sauce
dc.subject	Sulphite
dc.subject	Wine
dc.type	Article
dc.contributor.department	BIOCHEMISTRY
dc.description.sourcetitle	Free Radical Research
dc.description.volume	32
dc.description.issue	2
dc.description.page	181-186
dc.description.coden	FRARE
dc.identifier.isiut	NOT_IN_WOS
Appears in Collections:	Staff Publications

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