文献
J-GLOBAL ID:202002238859679375
整理番号:20A1788029
スイートショウガ(Alpinia coriandriodora D.Fang)の精油の抗酸化化合物スクリーニングと化学組成およびスカベンジングラジカルの機構【JST・京大機械翻訳】
Antioxidant compound screening and chemical composition of sweet ginger (Alpinia coriandriodora D. Fang) essential oil and the mechanism of scavenging radicals
著者 (7件):
Dong Wei-Yue
(College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China)
,
Li Rong
(College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China)
,
Wang Ying
(College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China)
,
Tan Jin
(College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China)
,
Tang Shu-Hua
(College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China)
,
Jiang Zi-Tao
(College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin, China)
,
Jiang Zi-Tao
(School of Food Engineering, Tianjin Tianshi College, Tianjin, China)
資料名:
Journal of Food Biochemistry
(Journal of Food Biochemistry)
巻:
44
号:
8
ページ:
e13293
発行年:
2020年
JST資料番号:
H0773A
ISSN:
0145-8884
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)