Figures index

From

Antioxidant Activity and Lipase Inhibitory Activity in Rice Miso Supplementary with Black Soybean, Buckwheat and Adzuki Bean

Chengyu Jiang, Zhaohong Ci, Michiyuki Kojima

American Journal of Food Science and Technology. 2019, 7(1), 7-12 doi:10.12691/ajfst-7-1-2
  • Figure 1. Relationship between DPPH radical scavenging activity and melanoidin in rice miso products with different fermentation period.
  • Figure 2. Lipase inhibitory activity contained in different weights of rice miso products with different fermentation period. A, RM-BS. B, RM-BW. C, RM-AB. D, RM. for the 0.05 g DW miso; for the 0.1 g DW miso; for the 0.2 g DW miso. Values within a column followed by different capital letters and values within a row followed by different small letters are significant at p < 0.05.