Art
J-GLOBAL ID：200902249088389190   Reference number：08A0634303

味噌の種類・調理法および添加香辛料による抗酸化力の変化

Author (1)：
MATSUO MASAKO

About MATSUO MASAKO

(美作大 大学院生活科学研究科)

About 美作大 大学院生活科学研究科


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

About 日本醸造協会誌


Volume： 103  Issue： 6  Page： 426-431  Publication year： Jun. 15, 2008 
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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*miso

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,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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anti-aging

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JST classification (2)：
JST classification
Category name(code) classified by JST.
Fermented seasonings 
(FK04030S)

About Fermented seasonings

,  Preventive medicine in general 
(GB01010B)

About Preventive medicine in general

Substance index (1)：
Substance index
Chemical Substance indexed to the Article.
Isoflavone

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Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
味噌

About 味噌

, 
調理法

About 調理法

, 
香辛料

About 香辛料

, 
抗酸化力

About 抗酸化力


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