Molecular weight distribution of non-enzymatic browning products in Japanese soy sauce and studies on their effects on NADPH–cytochrome c–reductase and glutathione-S-transferase in intestinal cells

International Congress Series

Volumn 1245, Issue C, 2002, Pages 485-486

  Hofmann, T ^a   Erbersdobler, H F ^b   Kruse, I ^b   Faist, V ^a,b  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b UNIVERSITY OF KIEL   (Germany)

Author keywords

Cytochrome c reductase; Glutathione S transferase; Soy sauce

Indexed keywords

EID: 0346160487     PISSN: 05315131     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0531-5131(02)00951-2     Document Type: Article

References (0)