Antioxidative and Prooxidative Activity of Caffeic Acid toward H_2O_2-induced DNA Strand Breakage Dependent on the State of the Fe Ion in the Medium
スポンサーリンク
概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1993-01-23
著者
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NAKAYAMA Tsutomu
Department of Food and Nutritional Sciences, and Global COE Program, University of Shizuoka
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川岸 舜朗
Department Of Food And Nutrition Sugiyama Jogakuen University
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川岸 舜朗
名古屋大学
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川岸 舜朗
Emeritus Professor Of Nagoya University
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OSAWA Toshihiko
Department of Food Science and Technology, Nagoya University
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KAWAKISHI Shunro
Department of Food Science and Technology, Nagoya University
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Hiramitsu Masanori
Department Of Food Science And Technology Nagoya University
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Osawa Toshihiko
Department Of Applied Physics Tokyo University Of Agriculture And Technology
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Nakayama T
Laboratory Of Functional Food Science And Global Coe Program In The 21st Century School Of Food And
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Kuno Takahiro
Department of Food Science and Technology, Nagoya University
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Kuno Takahiro
Department Of Food Science And Technology Nagoya University
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Kawakishi Shunro
Department Of Food And Nutrition Sugiyama Jogakuen University
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Nakayama Tsutomu
Department Of Food And Nutritional Sciences And Global Center Of Excellence (coe) Program University
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OSAWA Toshihiko
Department of Applied Biological Science, Nagoya University
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NAKAYAMA Tsutomu
Department of Agricultural Chemistry, The University of Tokyo
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