Evaluation of the Antioxidant Activity of Cooked Gomchwi (Ligularia fischeri) Using the Myoglobin Methods

This study evaluated the influence of cooking methods (blanching, pan-frying, and microwaving) on the antioxidant activity of Ligularia fischeri (LF) using myoglobin methods against five different reactive oxygen species (ROS) (i.e., 2,2-diphenyl-1-picrylhydrazyl (DPPH), hypochlorite ions, hydroxyl...

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Detalles Bibliográficos
Autores principales: An, Sejin, Park, Hee-Sook, Kim, Gun-Hee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2014
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3999806/
https://www.ncbi.nlm.nih.gov/pubmed/24772407
http://dx.doi.org/10.3746/pnf.2014.19.1.034

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3999806/
https://www.ncbi.nlm.nih.gov/pubmed/24772407
http://dx.doi.org/10.3746/pnf.2014.19.1.034

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