Preparation of different types of miso with mixture of starters and their effects on endogenous antioxidant of liver and kidney of mice-Reference-Cited by-同舟云学术

Preparation of different types of miso with mixture of starters and their effects on endogenous antioxidant of liver and kidney of mice

Published:2011-02-02 Issue:1 Volume:96 Page:102-110
ISSN:0931-2439
Container-title:Journal of Animal Physiology and Animal Nutrition
language:en
Short-container-title:

Author:

El-Shenawy N. S.,Abu Zaid A.,Amin G. A.

Publisher

Wiley

Subject

Animal Science and Zoology,Food Animals

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1439-0396.2011.01129.x/fullpdf

Reference34 articles.

1. Effect of miso (A soybean fermented food) on some human cell lines; HEPG2, MCF7 and HCT116;Abu Zaid;Journal of American Science,2010

2. Influence of various microbial starters on bioactive and bioavailability compounds in miso, a Japanese traditional soybean fermented food;Abu Zaid;Journal of Agriculture Food and Chemistry,2011

3. Catalase

4. 4-Hydroxyl-2enals are substrates for glutathione transferase;Alin;FEBS Letters,1985

5. Role of α-tocopherol on antioxidant status in liver, lung and kidney of PCB exposed male albino rats;Banudevi;Food and Chemical Toxicology,2006

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