Aoshima Hitoshi
Affiliate Master
Yamaguchi University
Anti-hydrogen peroxide activity of fish and soy sauce
Food chemistry : an international journal Volume 112 Issue 2
Page 339-343
published_at 2009-01
Title
Anti-hydrogen peroxide activity of fish and soy sauce
Creators
Ooshima S.
Creator Keywords
antioxidant
fish sauce
hydrogen peroxide
polyphenol
soy sauce
thermostable catalase
Languages
eng
Resource Type
journal article
Publishers
Elsevier
Date Issued
2009-01
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]0308-8146
[NCID]AA00649137
[isVersionOf]
[URI]http://www.sciencedirect.com/science/journal/03088146
Schools
大学院医学系研究科（理学）