文献
J-GLOBAL ID:200902252159517498
整理番号:08A1000648
蛋白質のグリコシル化過程に及ぼすグアバ(Psidium guajava L.)葉エキス及びその活性化合物の阻害作用
Inhibitory effects of guava (Psidium guajava L.) leaf extracts and its active compounds on the glycation process of protein
著者 (4件):
WU Ju-wen
(Dep. of Food Sci., Central Taiwan Univ. of Sci. and Technol., 11 Putzu Lane, Peitun District, Taichung 40601, Taiwan)
,
HSIEH Chiu-lan
(Dep. of Food and Nutrition, Hung-Kuang Univ., 34 Chungchie Road, Shalu, Taichung 43302, Taiwan)
,
WANG Hsiao-yun
(Dep. of Food Sci., Central Taiwan Univ. of Sci. and Technol., 11 Putzu Lane, Peitun District, Taichung 40601, Taiwan)
,
CHEN Hui-yin
(Dep. of Food Sci., Central Taiwan Univ. of Sci. and Technol., 11 Putzu Lane, Peitun District, Taichung 40601, Taiwan)
資料名:
Food Chemistry
(Food Chemistry)
巻:
113
号:
1
ページ:
78-84
発行年:
2009年03月01日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)