Art
J-GLOBAL ID：200902278441120265   Reference number：04A0354308

Effects of heating and the addition of seasonings on the anti-mutagenic and anti-oxidative activities of polyphenols

多価フェノールの抗変異原および抗酸化活性に対する加熱および調味料の添加の影響
Author (5)：
BAO H

About BAO H

(Tokyo Univ. Fisheries, Tokyo, JPN)

About Tokyo Univ. Fisheries, Tokyo, JPN

, 
REN H

About REN H

(Tokyo Univ. Fisheries, Tokyo, JPN)

About Tokyo Univ. Fisheries, Tokyo, JPN

, 
ENDO H

About ENDO H

(Tokyo Univ. Fisheries, Tokyo, JPN)

About Tokyo Univ. Fisheries, Tokyo, JPN

, 
TAKAGI Y

About TAKAGI Y

(Azabu Univ., Kanagawa, JPN)

About Azabu Univ., Kanagawa, JPN

, 
HAYASHI T

About HAYASHI T

(Tokyo Univ. Fisheries, Tokyo, JPN)

About Tokyo Univ. Fisheries, Tokyo, JPN


Material：
Food Chemistry  (Food Chem)

About Food Chemistry


Volume： 86  Issue： 4  Page： 517-524  Publication year： Aug. 2004 
JST Material Number： H0766A  ISSN： 0308-8146  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  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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*polyphenol

About polyphenol

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food chemistry,nutritional value 
(FJ01020J)

About Food chemistry,nutritional value

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
多価フェノール

About 多価フェノール

, 
抗変異原

About 抗変異原

, 
抗酸化活性

About 抗酸化活性

, 
調味料

About 調味料


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