Art
J-GLOBAL ID：200902128018484968   Reference number：00A0002822

Antiplatelet Activity of Soy Sauce as Functional Seasoning.

機能性調味料としての醤油の抗血小板活性
Author (3)：
TSUCHIYA H

About TSUCHIYA H

(Asahi Univ. School of Dentistry, Gifu, JPN)

About Asahi Univ. School of Dentistry, Gifu, JPN

, 
SATO M

About SATO M

(Asahi Univ. School of Dentistry, Gifu, JPN)

About Asahi Univ. School of Dentistry, Gifu, JPN

, 
WATANABE I

About WATANABE I

(Asahi Univ. School of Dentistry, Gifu, JPN)

About Asahi Univ. School of Dentistry, Gifu, JPN


Material：
Journal of Agricultural and Food Chemistry  (J Agric Food Chem)

About Journal of Agricultural and Food Chemistry


Volume： 47  Issue： 10  Page： 4167-4174  Publication year： Oct. 1999 
JST Material Number： C0251A  ISSN： 0021-8561  CODEN： JAFCAU  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
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All keywords is available on JDreamIII(charged).
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*soy sauce

About soy sauce

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

About Fermented seasonings

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
機能性

About 機能性

, 
調味料

About 調味料

, 
醤油

About 醤油

, 
血小板

About 血小板

, 
活性

About 活性


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