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J-GLOBAL ID：201902201749877647   Reference number：19S0120047

Radical scavenging activity of 'Nikogori' gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method

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Author (4)：
Nagatsuka, Norie

About Nagatsuka, Norie

(Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University)

About Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University

, 
Sato, Kumi

About Sato, Kumi

(Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University)

About Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University

, 
Nagao, Keiko

About Nagao, Keiko

(Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University)

About Department of Food and Nutrition, Faculty of Home Economics, Tokyo Kasei University

, 
Harada, Kazuki

About Harada, Kazuki

(Laboratory of Marine Resource Processing, Department of Food Science and Technology, National Fisheries University)

About Laboratory of Marine Resource Processing, Department of Food Science and Technology, National Fisheries University


Material：
International Journal of Molecular Medicine

About International Journal of Molecular Medicine


Volume： 20  Issue： 6  Page： 843-847  Publication year： 2007 
JST Material Number： SCOPUS  ISSN： 1107-3756  CODEN： IJMMF 
Country of issue： Greece (GRC)  Language： English (EN)

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