Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute
نویسندگان
چکیده
منابع مشابه
Effect of Heating on DPPH Radical Scavenging Activity of Meat Substitute
This study was conducted to evaluate the increase of DPPH radical scavenging activity of meat substitute by heating. The meat substitute showed higher DPPH radical scavenging activity than those of other foods rich in protein such as beef, pork, chicken, and soybean curd. The DPPH radical scavenging activity of meat substitute was dependent upon concentration, heating temperature and heating ti...
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ژورنال
عنوان ژورنال: Preventive Nutrition and Food Science
سال: 2013
ISSN: 2287-1098
DOI: 10.3746/pnf.2013.18.1.080