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Effect of Green Tea on the Mutagenicity of Beef Extracts in the Salmonella/Microsome

Bulletin of the Faculty of Education, Yamaguchi University. Natural science Volume 42 Issue 2 Page 61-69
published_at 1992-09
Title
Effect of Green Tea on the Mutagenicity of Beef Extracts in the Salmonella/Microsome
Creators Yamada Jiro
Source Identifiers
Effect of water extracts of green tea (WEGT) on the mutagenicity of dimethyl sulfoxide extracts of broiled beef (DEBB) and fish (DEBF) were examined. WEGT was found to inhibit the reverse mutation induced by these mutagens in the presence of rat-liver microsomal activation system
Subjects
自然科学 ( Other)
Languages eng
Resource Type departmental bulletin paper
Publishers 山口大学教育学部
Date Issued 1992-09
File Version Not Applicable (or Unknown)
Access Rights metadata only access
Relations
[ISSN]0513-1693
[NCID]AN00243950
Schools 教育学部