Vitamin E: Mechanism of Its Antioxidant Activity
公開日: 2009/08/14 | 3 巻 4 号 p. 301-309
Ryo YAMAUCHI
Freezing Point Depression of Polyol-Aqueous Solutions in the High Concentration Range
公開日: 2009/01/10 | 2 巻 1 号 p. 38-42
Tatsuya URAJI, Hiroyuki KOHNO, Hiroshi YOSHIMURA, Makoto SHIMOYAMADA, Kenji WATANABE
Characteristics of Antioxidative Flavonoid Glycosides in Lemon Fruit
公開日: 2009/08/14 | 4 巻 1 号 p. 48-53
Yoshiaki MIYAKE, Kanefumi YAMAMOTO, Yasujiro MORIMITSU, Toshihiko OSAWA
Hydrogen Peroxide Formation during Catechin Oxidation Is Inhibited by Superoxide Dismutase
公開日: 2007/12/20 | 1 巻 1 号 p. 65-69
Tsutomu NAKAYAMA, Yuko ENOKI, Kei HASHIMOTO
Photochemical Isomerization of Piperine, a Pungent Constituent in Pepper
公開日: 2009/01/10 | 2 巻 1 号 p. 24-29
Keiji HASHIMOTO, Tsutomu YAOI, Hiroyuki KOSHIBA, Tomoyuki YOSHIDA, Takashi MAOKA, Yasuhiro FUJIWARA, Yasuo YAMAMOTO, Kazuo MORI
Food Science and Technology Research
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