三尾 淳 | （地独）東京都立産業技術研究センター 事業化支援本部 地域技術支援部 城東支所
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概要
論文 | ランダム
- Changes in the Radical-scavenging Activity of Shredded Vegetables During Storage
- Characteristics of Shodo Island Olive Oils in Japan : Fatty Acid Composition and Antioxidative Compounds
- Radical-Scavenging Activity of Vegetables and the Effect of Cooking on Their Activity
- Radical-Scavenging Activities of Fish and Fishery Products
- HPLC Method for Evaluation of the Free Radical-scavenging Activity of Foods by Using 1,1-Diphenyl-2-picrylhydrazyl