Contents Menu

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 Aoshima H.
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
info:doi/10.1016/j.foodchem.2008.05.069
[isVersionOf] [URI]http://www.sciencedirect.com/science/journal/03088146
Schools 大学院医学系研究科(理学)