Antioxidant constituents in distillation residue of Awamori spirits

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 1, 2007, Pages 75-79

  Takaya, Yoshiaki ^a   Furukawa, Tadashi ^a   Miura, Shunsuke ^a   Akutagawa, Takashi ^a   Hotta, Yoshihiro ^b   Ishikawa, Naohisa ^b   Niwa, Masatake ^a  

^a MEIJO UNIVERSITY   (Japan)

^b AICHI MEDICAL UNIVERSITY SCHOOL OF MEDICINE   (Japan)

Author keywords

Antioxidant; Aspergillus awamori; Awamori; Bleomycin; Cyclic dipeptide; Distillation residue; ESR; Hydroxyl radical; Superoxide

Indexed keywords

ANTIOXIDANT; SCAVENGER;

ALCOHOLIC BEVERAGE; ARTICLE; ASPERGILLUS; ELECTRON SPIN RESONANCE; FERMENTATION; METABOLISM; RICE; SOLUBILITY;

ALCOHOLIC BEVERAGES; ANTIOXIDANTS; ASPERGILLUS; ELECTRON SPIN RESONANCE SPECTROSCOPY; FERMENTATION; FREE RADICAL SCAVENGERS; ORYZA SATIVA; SOLUBILITY;

ASPERGILLUS AWAMORI;

EID: 33846089822     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf062029d     Document Type: Article

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