Peroxyl radical scavenging capability of fish sauces measured by the chemiluminescence method.

International journal of molecular medicine

Volumn 12, Issue 4, 2003, Pages 621-625

  Harada, Kazuki ^a   Okano, Chiharu ^a   Kadoguchi, Haruhisa ^a   Okubo, Yasue ^a   Ando, Mami ^a   Kitao, Satoshi ^a   Tamura, Yoshiyuki ^a  

^a NATIONAL FISHERIES UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

FREE RADICAL; OXYGEN; PERHYDROXYL RADICAL; PEROXIDE;

ARTICLE; CHEMICAL MODEL; CHEMOLUMINESCENCE; DOSE RESPONSE; IC 50; METABOLISM; SEA FOOD; SOYBEAN;

CHEMILUMINESCENT MEASUREMENTS; DOSE-RESPONSE RELATIONSHIP, DRUG; FISH PRODUCTS; FREE RADICALS; INHIBITORY CONCENTRATION 50; MODELS, CHEMICAL; OXYGEN; PEROXIDES; SOYBEANS;

EID: 2842601504     PISSN: 11073756     EISSN: None     Source Type: Journal    
DOI: 10.3892/ijmm.12.4.621     Document Type: Article

References (0)