Isolation and identification by cytoprotection assay of antioxidative compound contained in vinegar produced from sweet fotato-shochu post-distillation slurry

Food Science and Technology Research

Volumn 16, Issue 4, 2010, Pages 327-332

  Kawano, Kuniaki ^a   Morimurai, Shigeru ^a   Mori, Emiko ^a   Matsushita, Hirokazu ^a   Ohta, Hiroto ^a   Kida, Kenji ^a  

^a KUMAMOTO UNIVERSITY   (Japan)

Author keywords

Antioxidative effect; Caffeic acid ethyl ester; Reversed phase hplc; Sweet potato shochu post distillation slurry; Vinegar

Indexed keywords

ACETIC ACID; CHEMICAL COMPOUNDS; DISTILLATION; ESTERS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

ANTIOXIDATIVE EFFECTS; ETHYL ESTERS; REVERSED PHASE HPLC; SWEET POTATO; VINEGAR;

PLANT EXTRACTS;

ACETOBACTER; ACETOBACTER PASTEURIANUS; HORDEUM; IPOMOEA BATATAS;

EID: 77956255167     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.16.327     Document Type: Article

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