文献
J-GLOBAL ID:201702248610913371
整理番号:17A0404938
電子スピン共鳴(ESR)とUV-vis分光法による多様な果実の抗酸化能の定量【Powered by NICT】
Determination of antioxidant capacity of diverse fruits by electron spin resonance (ESR) and UV-vis spectrometries
著者 (10件):
Zang Shuang
(College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China)
,
Tian Sizhu
(College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China)
,
Jiang Jia
(College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China)
,
Han Dandan
(Department of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, PR China)
,
Yu Xinyu
(Department of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, PR China)
,
Wang Kun
(College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China)
,
Li Dan
(College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China)
,
Lu Dayong
(Department of Materials Science and Engineering, Jilin Institute of Chemical Technology, Jilin 132022, PR China)
,
Yu Aimin
(College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China)
,
Zhang Ziwei
(College of Chemistry, Jilin University, Qianjin Street 2699, Changchun 130012, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1221-1225
発行年:
2017年
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)