Art
J-GLOBAL ID:201902255842954341   Reference number:19A2413836

Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products

コーヒー酸ばい焼製品の組成とキサンチンオキシダーゼ阻害活性に及ぼす温度の影響【JST・京大機械翻訳】
Author (6):
Material:
Volume: 67  Issue: 32  Page: 8977-8985  Publication year: 2019 
JST Material Number: C0251A  ISSN: 0021-8561  CODEN: JAFCAU  Document type: Article
Article type: 原著論文  Country of issue: United States (USA)  Language: ENGLISH (EN)
Abstract/Point:
Abstract/Point
Japanese summary of the article(about several hundred characters).
All summary 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.
The high-temperature treatment...
   To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=19A2413836&from=J-GLOBAL&jstjournalNo=C0251A") }}
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.

Semi 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.
, 【Automatic Indexing@JST】
JST classification (2):
JST classification
Category name(code) classified by JST.
Food chemistry,nutritional value  ,  Alkaloid palatable beverages 
Terms in the title (5):
Terms in the title
Keywords automatically extracted from the title.

Return to Previous Page