PubAg

Main content area

MLA

Omata, Yo, et al. "Assessment of the Antioxidant Capacity of a Fermented Grain Food Product, Antioxidant Biofactor (aob), by Using Pyranine and Pyrogallol Red As a Combined Probe." Food chemistry, v. 114,.2 pp. 429-433. doi: 10.1016/j.foodchem.2008.09.066

APA

Omata, Y., Ogawa, Y., Saito, Y., Yoshida, Y., & Niki, E. (2009). Assessment of the antioxidant capacity of a fermented grain food product, Antioxidant Biofactor (AOB), by using pyranine and pyrogallol red as a combined probe. Food chemistry, 114, 429-433. doi: 10.1016/j.foodchem.2008.09.066

Chicago

Omata, Yo, Yoko Ogawa, Yoshiro Saito, Yasukazu Yoshida, and Etsuo Niki. "Assessment of the antioxidant capacity of a fermented grain food product, Antioxidant Biofactor (AOB), by using pyranine and pyrogallol red as a combined probe" Food chemistry 114, no. 2 (2009): 429-433. doi: 10.1016/j.foodchem.2008.09.066