β-Carboline Derivatives and Diphenols from Soy Sauce Are in Vitro Quinone Reductase (QR) Inducers-Reference-Cited by-同舟云学术

β-Carboline Derivatives and Diphenols from Soy Sauce Are in Vitro Quinone Reductase (QR) Inducers

Published:2011-02-18 Issue:6 Volume:59 Page:2332-2340
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Ying¹,Zhao Mouming¹,Parkin Kirk L.²

Affiliation:

1. Food Science Department, College of Light Industry and Food Science, South China University of Technology, Guangzhou 510640, People's Republic of China

2. Department of Food Science, Babcock Hall, University of Wisconsin—Madison, 1605 Linden Drive, Madison, Wisconsin 53706, United States

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf104653n

Reference60 articles.

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4. Ins and outs of dietary phytochemicals in cancer chemoprevention

5. Soy Saponins and the Anticancer Effects of Soybeans and Soy-Based Foods

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