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The present study identified the effects of heat oxidation on protein carbonyl content and α,α-diphenyl-β-picrylhydrazyl (DPPH) free radical-scavenging activity in soy protein. The changes on antioxidant status in male mice fed a heat-oxidized diet were also investigated.Soy protein heated at 100°C for 30, 60, and 90 min was used to determine the protein carbonyl content and DPPH free radical-scavenging...
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