Change in Radical-Scavenging Activity of Spices and Vegetables during Cooking

ACS Symposium Series

Volumn 816, Issue , 2002, Pages 34-43

  Takamura, Hitoshi ^a   Yamaguchi, Tomoko ^a   Terao, Junji ^b   Matoba, Teruyoshi ^a  

^a NARA WOMEN'S UNIVERSITY   (Japan)

^b UNIVERSITY OF TOKUSHIMA   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0042420289     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2002-0816.ch003     Document Type: Article

References (7)

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3. Ames, B. N.; Shigenaga, M. K.; Hagen, T. M. Proc. Natl. Acad. Sci. U.S.A. 1993, 90, 7915-7922.
4. Willett, W. C. Science, 1994, 264, 532-537.
5. Hamada, T. Jpn. Food Sci., 1970, 12, 51-56.
6. Yamaguchi, T.; Takamura, H.; Matoba, T.; Terao, J. Biosci. Biotechnol. Biochem. 1998, 62, 1201-1204.
7. Kishida, E.; Nishimoto, Y.; Kojo, S. Anal. Chem. 1992, 64, 1505-1507.