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Department of Agricultural Chemistry, Faculty of Agriculture, Yamagata University | 論文
- Major Antioxidative Substances in Leaves of Atsumi-kabu (Red Turnip, Brassica campestris L.)(Food & Nutrition)
- Effects of the Major Anthocyanin of Wild Grape (Vitis coignetiae) on Serum Lipid Levels in Rats(Food & Nutrition)
- Effects of Taxifolin on the Serum Cholesterol Level in Rats
- Inhibition of Proteolytic Activity of Papain by Browning Reaction Products of Quercetin
- Formation of Green Pigment by Reaction of Quercetin with Cysteine Ethyl Ester
- Oxidation of Free Methionine and Methionine Residues in Protein Involved in the Browning Reaction of Phenolic Compounds