Art
J-GLOBAL ID：200902206841407805   Reference number：06A0659468

Antioxidative Functional Ingredients of Three New Leafy Vegetables and a New Variety Eggplant

新葉菜類および新品種ナスの抗酸化性機能成分
Author (1)：
TAKEUCHI WAKAKO

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(名古屋女大)

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Material：
名古屋女子大学紀要 家政・自然編  (Journal of Nagoya Women's University. Home Economics . Natural Science)

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Issue： 52  Page： 59-66  Publication year： Mar. 31, 2006 
JST Material Number： L0425A  ISSN： 0915-3098  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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.
*vegetable

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

,  Food chemistry,nutritional value 
(FJ01020J)

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Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
葉菜類

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, 
新品種

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, 
ナス

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, 
抗酸化性

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, 
機能成分

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