Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method-Reference-Cited by-同舟云学术

Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method

Author:

Kanno Tomomi¹,Nakazawa Shigeaki²,Harada Etsuko³,Kameya Hiromi⁴,Miyake Yoshiaki¹,Sato Kazunobu²,Takui Takeji²⁵,Osawa Toshihiko⁶

Affiliation:

1. Faculty of Health and Medical Sciences, Aichi Shukutoku University

2. Department of Chemistry and Molecular Materials Science, Graduate School of Science, Osaka City University

3. Faculty of Agriculture, Miyazaki University

4. Food Research Institute, National Agriculture and Food Research Organization

5. Research Support/URA Center, University Administration Division, Osaka City University

6. Faculty of Psychological and Physical Sience, Aichi Gakuin University

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

Reference40 articles.

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