Assessment of the antioxidant capacity of a fermented grain food product, Antioxidant Biofactor (AOB), by using pyranine and pyrogallol red as a combined probe
Keywords: AIPH, 2,2′-azobis[2-(2-imidazolin-2-yl)-propane] dihydrochloride; AOB, Antioxidant Biofactors; AUC, area under curve; CEOH, cholesteryl ester hydroxide; CEOOH, cholesteryl ester hydroperoxide; DMSO, dimethylsulphoxide; MeO-AMVN, 2,2′-azobis-(4-methoxy-2,4