Abstracts of Annual Congress of The Japan Society of Home Economics
63rd Annual Congress of The Japan Society of Home Economics
Session ID : 2P-31
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Host: The Japan Society of Home Economics

May 28
Effect of removing lixivium and soy sauce on the antioxidative activity of fried burdock root
Keiko Nagao, Kumi Sato, *Rie Awatsuhara, Kazuki Harada, Nobuyuki Endo
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Keywords: fried burdock root, removing lixivium, soy sauce, polyphenol, antioxidative activity, peroxyl radical scavenging activity
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[in Japanese]

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© 2011 The Japan Society of Home Economics
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