Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products-Reference-Cited by-同舟云学术

Effects of Temperature on the Composition and Xanthine Oxidase Inhibitory Activities of Caffeic Acid Roasting Products

Author:

Masuda Toshiya¹^ORCID,Fukuyama Yuya¹,Doi Sayaka¹,Masuda Akiko²,Kurosawa Shinichiro³,Fujii Shigeyoshi³

Affiliation:

1. Graduate School of Human Life Science, Osaka City University, Sumiyoshi, Osaka 558-8585, Japan

2. Faculty of Human Life Science, Shikoku University, Tokushima 771-1192, Japan

3. Technical Research and Development Institute, Ajinomoto AGF, Inc., Sanken Building, 3-25-1, Hyakunin-cho Shinjuku-ku, Tokyo 169-0073, Japan

Funder

Japan Society for the Promotion of Science

Collaborative research fund between Ajinomoto-AGF (Tokyo, Japan) and Osaka City University

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference33 articles.

Cited by 25 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献