Anti-hydrogen peroxide activity of fish and soy sauce-Reference-Cited by-同舟云学术

Anti-hydrogen peroxide activity of fish and soy sauce

Published:2009-01 Issue:2 Volume:112 Page:339-343
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aoshima H.,Ooshima S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Production of hydrogen peroxide by polyphenols and polyphenol-rich beverages under quasi-physiological conditions;Akagawa;Bioscience, Biotechnology and Biochemistry,2003

2. Prevention of the deterioration of polyphenol-rich beverages;Aoshima;Food Chemistry,2007

3. Antioxidative and anti-hydrogen peroxide activities of various herbal teas;Aoshima;Food Chemistry,2007

4. Effects of Chinese medicinal liquor on both PC12h cell death by oxidizers and the ionotropic γ-aminobutyric acid receptor;Aoshima;Alcohol Research,2004

5. Generation of free radicals during the death of Saccharomyces cerevisiae caused by lipid hydroperoxide;Aoshima;Bioscience, Biotechnology and Biochemistry,1999

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