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Antioxidative capacity of fermented red bean and its protein hydrolysate fractions / Antioksidativni kapacitet fermentisanog crvenog pasulja i njegovih proteinskih hidrolizata
(Društvo za ishranu Srbije, Beograd, 2012)
In this study we investigated the antioxidant activity of native and fermented red bean, or their polyphenol and peptide fractions. It was found that the antioxidant activity determined by DPPH, FRAP and TBA, significant ...