Figure 3. Correlation coefficients between the melanoidin content and 1-diphenyl-2-picrylhydrazyl (DPPH) radical-scavenging capacity. Triangles, mixed bean milk; circles, soymilk

From

Protease Treatment, Glucose Addition and Saccharification of Adzuki Beans Effects on the Radical-scavenging Properties of Soymilk

Shuo Feng, Shan W, Michiyuki Kojima

Journal of Food and Nutrition Research. 2015, 3(9), 613-619 doi:10.12691/jfnr-3-9-9