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NTIS 바로가기한국식품과학회지 = Korean journal of food science and technology, v.39 no.2 = no.192, 2007년, pp.133 - 137
이재민 (서울산업대학교 식품공학과) , 장판식 (서울산업대학교 식품공학과) , 이재환 (서울산업대학교 식품공학과)
The 2,2-diphenyl picrylhydrazyl (DPPH) method, which can be used to predict the oxidative stability of edible oils, was previously reported by our research group. Not only free radical scavenging antioxidants but also radicals from oxidized oils are capable of reacting with DPPH radicals, thereby re...
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