Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Azusa Furutani"'
Autor:
Yoko Matsumura, Toshihiro Ito, Hisakazu Yano, Eiji Kita, Keiichi Mikasa, Masatoshi Okada, Azusa Furutani, Yuka Murono, Mitsuru Shibata, Yasue Nishii, Shin-ichi Kayano
Publikováno v:
Data in Brief, Vol 8, Iss , Pp 1247-1254 (2016)
This data article is related to the research article entitled, “Antioxidant potential in non-extractable fraction of dried persimmon (Diospyros kaki Thunb.)” (Matsumura et al., 2016) [1]. We investigated antioxidant activities of the non-extracta
Externí odkaz:
https://doaj.org/article/df4ba77bb49942eb8343a716409f0b43
Autor:
Mitsuru Shibata, Yasue Nishii, Masatoshi Okada, Eiji Kita, Shin-ichi Kayano, Keiichi Mikasa, Yoko Matsumura, Hisakazu Yano, Toshihiro Ito, Yuka Murono, Azusa Furutani
Publikováno v:
Data in Brief
Data in Brief, Vol 8, Iss, Pp 1247-1254 (2016)
Data in Brief, Vol 8, Iss, Pp 1247-1254 (2016)
This data article is related to the research article entitled, “Antioxidant potential in non-extractable fraction of dried persimmon (Diospyros kaki Thunb.)” (Matsumura et al., 2016) [1]. We investigated antioxidant activities of the non-extracta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4adfba8e6dff918f67feba0dad559f56
https://pubmed.ncbi.nlm.nih.gov/27547805
https://pubmed.ncbi.nlm.nih.gov/27547805
Autor:
Eiji Kita, Shin-ichi Kayano, Yasue Nishii, Yoko Matsumura, Yuka Murono, Toshihiro Ito, Hisakazu Yano, Azusa Furutani, Masatoshi Okada, Mitsuru Shibata, Keiichi Mikasa
Publikováno v:
Food chemistry. 202
Dried fruits of persimmon (Diospyros kaki Thunb.) are a traditional food in Japan and contain large quantities of tannins. In this study, we investigated the in vitro and in vivo antioxidant potentials of non-extractable fractions from dried persimmo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59e3c1912f74e6bd2a30ca35e079f80d
https://pubmed.ncbi.nlm.nih.gov/26920271
https://pubmed.ncbi.nlm.nih.gov/26920271