Measurement of Antioxidative Capacity of Fish Sauce Using Chemiluminescence Method

Fisheries Science

Volumn 68, Issue , 2002, Pages 1437-1440

  Harada, Kazuh ^a   Ando, Mami ^b   Kitao, Satosm ^c   Sakamoto, Yoko ^d   Kobayashi, Makio ^d   Tamura, Yoshiyuki ^e  

^a International Affairs Comprehensive Research Institute   (Japan)

^b YAMAGUCHI PREFECTURAL UNIVERSITY   (Japan)

^c OSAKA SHOIN WOMEN'S UNIVERSITY   (Japan)

^d HIGASHIMARU SHOYU CO LTD   (Japan)

^e HAGOROMO UNIVERSITY OF INTERNATIONAL STUDIES   (Japan)

Author keywords

antioxidant; chemiluminescence; fish sauce; IC50; luminol; soy sauce

Indexed keywords

EID: 27644479482     PISSN: 09199268     EISSN: 14442906     Source Type: Journal    
DOI: 10.2331/fishsci.68.sup2_1437     Document Type: Article

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