Utility of isoflavone preparations from soy sauce cake as antioxidant materials

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 51, Issue 1, 2004, Pages 47-53

  Esaki, Hideo ^a   Watanabe, Ryoko ^b   Hishikawa, Nobuhiro ^b   Osawa, Toshihiko ^c   Kawakishi, Shunro ^a  

^a SUGIYAMA JOGAKUEN UNIVERSITY   (Japan)

^b Morita Co Ltd   (Japan)

^c NAGOYA UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 1942489656     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.51.47     Document Type: Article

References (29)

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