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pro vyhledávání: '"Kajikawa, Rie"'
Autor:
Yamaguchi, Tomoko, Mizobuchi, Taeko, Kajikawa, Rie, Kawashima, Hiroko, Miyabe, Fumiko, Terao, Junji, Takamura, Hitoshi, Matoba, Teruyoshi
Publikováno v:
Food Science and Technology Research. 7(3):250-257
The radical-scavenging activity of vegetables was measured using the 1,1-diphenyl-2-picrylhydrazyl-HPLC method, and the effect of cooking on this activity was determined. The content of ascorbic acid having radical-scavenging activity was highest in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::08621923a20b10bb068e9ed86c47f3b1
https://niigata-u.repo.nii.ac.jp/records/1665
https://niigata-u.repo.nii.ac.jp/records/1665
