Hydroxyl radical-scavenging effects of spices and scavengers from brown mustard (brassica nigra)

Bioscience, Biotechnology and Biochemistry

Volumn 61, Issue 1, 1997, Pages 118-123

  Osawa, Toshihiko ^b   Kawakishi, Shunro ^b  

^a Kyungpook National University   (South Korea)

^b NAGOYA UNIVERSITY   (Japan)

Author keywords

3,5 dimethoxy 4 hydroxycinnamic acid methyl ester; Brassica nigra; Spices; OH scavenging effect

Indexed keywords

BRASSICA NIGRA;

EID: 0030934393     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.61.118     Document Type: Article

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