Antioxidant Activity and Isolation from Soybeans Fermented with Aspergillus spp.-Reference-Cited by-同舟云学术

Antioxidant Activity and Isolation from Soybeans Fermented with Aspergillus spp.

Published:1997-06-01 Issue:6 Volume:45 Page:2020-2024
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Esaki Hideo¹,Onozaki Hiromichi¹,Kawakishi Shunro¹,Osawa Toshihiko¹

Affiliation:

1. Department of Food and Nutrition, Sugiyama Jogakuen University, 17-3 Hoshigaoka-motomachi, Chikusa-ku, Nagoya 464, Japan, and Department of Applied Biological Sciences, Nagoya University, Nagoya 464-01, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960914y

Reference22 articles.

1. Imaging Dopamine Receptors in the Human Brain by Positron Tomography

2. On the safety of Aspergillus oryzae: a review

3. [31] Very long chain fatty acid α-hydroxylase from brain

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