Effects of reactive oxygen and temperature on the formation of a purple pigment, hordeumin, from barley bran-fermented broth

Bioscience, Biotechnology and Biochemistry

Volumn 63, Issue 7, 1999, Pages 1151-1155

  Deguchi, Tomoaki ^a   Ohba, Riichiro ^a   Ueda, Seinosuke ^a  

^a SOJO UNIVERSITY   (Japan)

Author keywords

Antioxidant; Barley bran; Hordeumin; Reactive oxygen

Indexed keywords

EID: 0008345885     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.63.1151     Document Type: Article

References (19)

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