Antioxidant Compounds from the Leaves of Peucedanum japonicum Thunb-Reference-Cited by-同舟云学术

Antioxidant Compounds from the Leaves of Peucedanum japonicum Thunb

Published:2003-07-29 Issue:18 Volume:51 Page:5255-5261
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Hisamoto Masashi¹,Kikuzaki Hiroe¹,Ohigashi Hajime¹,Nakatani Nobuji¹

Affiliation:

1. Division of Food and Health Sciences, Graduate School of Human Life Science, Osaka City University, 3-3-138 Sugimoto, Sumiyoshi, Osaka 558-8585, Japan, and Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Oiwake, Kitashirakawa, Sakyo, Kyoto 606-8502, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0262458

Reference43 articles.

1. A Mainstay of Functional Food Science in Japan—History, Present Status, and Future Outlook

2. Antioxidative phenylpropanoids from berries of Pimenta dioica

3. Constituents of Amomum tsao-ko and their radical scavenging and antioxidant activities

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