The Annual Meeting of the Japan Society of Cookery Science, 2003
Session ID : 2C-p7
Conference information
Host: The Japan Society of Cookery Science
Influence of microwave thawing on nutrition and antioxidant capacity of frozen kale juice .
*Chie Sasaki, Sachiyuki Teramoto, Tomomi Sugino, Yukihiko Ito, Aya Mizukuchi, Mitsuo Kise, Hiromichi Aoto, Yumiko Yoshiki, Kazuyoshi Okubo
Author information
Keywords:
Vitamin,
Antioxidant,
Photon Emission Scavenging Reactive Oxygen by XYZ system,
Electron spin resonance(ESR) analysis,
Kale
Details
