Separation and characterization of the immunostimulatory components in unpolished rice black vinegar (kurozu)

Author:

Hashimoto Masahito,Obara Kyoko,Ozono Mami,Furuyashiki Maiko,Ikeda Tsuyoshi,Suda Yasuo,Fukase Koichi,Fujimoto Yukari,Shigehisa Hiroshi

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference56 articles.

1. Organisms associated with acetic acid bacteria in vinegar production;Rainieri,2009

2. Rice vinegars;Murooka,2009

3. Traditional balsamic vinegar;Giudici,2009

4. Isolation and identification of DPPH radical scavenging compounds in Kurozu (Japanese unpolished rice vinegar);Shimoji;J. Agric. Food Chem.,2002

5. Kurozu, a traditional vinegar produced from unpolished rice, suppresses lipid peroxidation in vitro and in mouse skin;Nishidai;Biosci. Biotechnol. Biochem.,2000

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