<論文>チオシアネート法による各種醸造食品の水溶性画分の抗酸化能の比較 : 抗酸化能の視点からの食材の評価

加賀山 あかり; 岩淵 せつ子

doi:10.24627/sswc.20.0_139

Bulletin of Sendai Shirayuri Women's College

Online ISSN : 2433-6416
Print ISSN : 1342-7350

<Article>Antioxidant Activity in Water-Soluble Extracts from Various Kind of Brewed Foods by Thiocyanate Method : Evaluation of Brewed Foods as Foodstuff on Antioxidant Activity

Akari Kagayama, Setsuko Iwabuchi

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Keywords: antioxidant activity, water-soluble extract, verious kind, brewed foods, thiocyanate method, evaluation, foodstuff

JOURNAL FREE ACCESS

2016 Volume 20 Pages 139-152

DOI https://doi.org/10.24627/sswc.20.0_139

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2016 Sendai Shirayuri Women's College

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