文献
J-GLOBAL ID:201702268505294852
整理番号:17A0832148
Gluconobacter oxydans発酵液からのピロロキノリンキノンはCu/Zn-SODのスーパーオキシドアニオン消去作用を促進する【Powered by NICT】
Pyrroloquinoline quinone from Gluconobacter oxydans fermentation broth enhances superoxide anion-scavenging capacity of Cu/Zn-SOD
著者 (6件):
Ma Ke
(School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, Zhengzhou 450002, People’s Republic of China)
,
Cui Jun-Zhu
(School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, Zhengzhou 450002, People’s Republic of China)
,
Ye Jian-Bin
(School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, Zhengzhou 450002, People’s Republic of China)
,
Hu Xian-Mei
(School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, Zhengzhou 450002, People’s Republic of China)
,
Ma Ge-Li
(School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, Zhengzhou 450002, People’s Republic of China)
,
Yang Xue-Peng
(School of Food and Biological Engineering, Henan Provincial Collaborative Innovation Center for Food Production and Safety, Zhengzhou University of Light Industry, Dongfeng Road, Zhengzhou 450002, People’s Republic of China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
230
ページ:
291-294
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)