Art
J-GLOBAL ID：200902104042163580   Reference number：98A0472065

Study on Antioxidative Substances of Soy Sauce Lee.

醤油粕に含まれる抗酸化性物質について
Author (1)：
MATSUDA SHIGEKI

About MATSUDA SHIGEKI

(熊本県工技セ)

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Material：
日本醸造協会誌  (Journal of the Brewing Society of Japan)

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Volume： 93  Issue： 4  Page： 263-269  Publication year： Apr. 1998 
JST Material Number： F0481A  ISSN： 0914-7314  CODEN： NJKYES  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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*brewing by-product

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
醤油粕

About 醤油粕

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

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Substance index (2)：
Substance index
Chemical Substance indexed to the Article.
Daidzein

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, 
Genisteine

About Genisteine

Reference (18)：
  • 通商産業省. 再資源化技術の開発状況調査報告書. 1988
  • 田畑武夫. 日醤研. 1979, 5, 10
  • 佐々原浩幸. 香川県発酵食品試験場報告. 84, 6
  • 遠藤勝之. 醸協. 1995, 90, 512
  • 宮城県中小企業高度化報告書 宮城県醤油醸造協同組合編. 1987
ｍore...
Terms in the title (3)：
Terms in the title
Keywords automatically extracted from the title.
醤油粕

About 醤油粕

, 
抗酸化性

About 抗酸化性

, 
物質

About 物質


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