Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Etsuko Iseda"'
Publikováno v:
Journal of the Food Hygienic Society of Japan (Shokuhin Eiseigaku Zasshi). 44:59-62
Water extracts of 32 herbs that are constituents of curry and curry powder were screened for superoxide anion radical (O 2 ) scavenging activity. Among the screened samples, only clove, allspice, and basil were shown to decrease DMPO-O 2 adduct yield
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1bfbfc087b9989a32f1c248f78936671
https://doi.org/10.3358/shokueishi.44.59
https://doi.org/10.3358/shokueishi.44.59
