Title : Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat.

Pub. Date : 2016 Jul 4

PMID : 27384587






3 Functional Relationships(s)
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1 The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). 1,1-diphenyl-2-picrylhydrazyl guided entry of tail-anchored proteins factor 4 Homo sapiens
2 The DPPH radical scavenging activity of the ethanol extracts with heating (HEE) and without heating (CEE) were higher than that of the hot water extracts (WE). Ethanol guided entry of tail-anchored proteins factor 4 Homo sapiens
3 The highest DPPH value of HEE and CEE at 1000 ppm was 91.22% and 90.21%, respectively. 1,1-diphenyl-2-picrylhydrazyl guided entry of tail-anchored proteins factor 4 Homo sapiens