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Bioscience, Biotechnology, and Biochemistry Volume 62, 1998 - Issue 6
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Original Articles

HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl

Tomoko YAMAGUCHIGraduate School of Human Culture, Nara Women’s University
,
Hitoshi TAKAMURADepartment of Food Science and Nutrition, Nara Women’s University
,
Teruyoshi MATOBADepartment of Food Science and Nutrition, Nara Women’s University
&
Junji TERAODepartment of Nutrition, School of Medicine, The University of Tokushima
Pages 1201-1204 | Received 22 Dec 1997, Published online: 22 May 2014

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