Art
J-GLOBAL ID：200902168068852749   Reference number：02A0702195

Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking.

調理時のスパイスや野菜のラジカル排除活性の変化
Author (4)：
TAKAMURA H

About TAKAMURA H

(Nara Women’s Univ., Nara, JPN)

About Nara Women’s Univ., Nara, JPN

, 
YAMAGUCHI T

About YAMAGUCHI T

(Nara Women’s Univ., Nara, JPN)

About Nara Women’s Univ., Nara, JPN

, 
TERAO J

About TERAO J

(Univ. Tokushima, Tokushima, JPN)

About Univ. Tokushima, Tokushima, JPN

, 
MATOBA T

About MATOBA T

(Nara Women’s Univ., Nara, JPN)

About Nara Women’s Univ., Nara, JPN


Material：
ACS Symposium Series (American Chemical Society)  (ACS Symp Ser (Am Chem Soc))

About ACS Symposium Series (American Chemical Society)


Issue： 816  Page： 34-43  Publication year： 2002 
JST Material Number： H0588B  ISSN： 0097-6156  Document type： Proceedings
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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*curry

About curry

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Seasonings,spices(=condiments) 
(FJ10010W)

About Seasonings,spices(=condiments)

,  Food chemistry,nutritional value 
(FJ01020J)

About Food chemistry,nutritional value

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
調理

About 調理

, 
スパイス

About スパイス

, 
野菜

About 野菜

, 
ラジカル

About ラジカル

, 
排除

About 排除

, 
活性

About 活性


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