Angiotensin I Converting Enzyme Inhibitory Activities of Various Fermented Foods
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概要
- 論文の詳細を見る
Angiotensin I converting enzyme (ACE, E. C. 3. 4. 15. 1) inhibitory activity were measured with 11 kinds (31 items) of fermented foods. Strong inhibitory activity was detected in soy sauce, fish sauce, natto, nyufu, and cheese, but not in mirin, sake, or vinegar.
- 社団法人日本農芸化学会の論文
- 1995-06-23
著者
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Koizumi Yukimichi
Department of Fermentation Science, Faculty of Applied Bio-Science, Tokyo University of Agriculture
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Okamoto Aki
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Kawamura Yukio
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Kawamura Y
Akita Res. Inst. Food And Brewing (arif) Akita
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Kawamura Y
National Food Res. Inst. Ibaraki Jpn
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Okamoto Akiko
Department of Urology, Hirosaki University Graduate School of Medicine
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Kashima Y
National Inst. Of Advanced Industrial Sci. And Technol. (aist Kansai) Osaka Jpn
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Kawamura Yukio
National Food Research Institute
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Koizumi Y
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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YANAGIDA Fujiharu
Department of Fermentation Science, Tokyo University of Agriculture
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Hanagata Hiroshi
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Yanagida Fujiharu
Department Of Fermentation Science Faculty Of Applied Bioscience Tokyo University Of Agriculture
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Matsumoto E
Kyoritsu Coll. Pharmacy Tokyo Jpn
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Matsumoto Eiko
Department of Brewing and Fermentation, Tokyo University of Agriculture
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Koizumi Yukimichi
Department Of Fermentation Science Faculty Of Applied Bio-science Tokyo University Of Agriculture
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Koizumi Y
Kyoto Univ. Kyoto Jpn
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Okamoto Akiko
Department Of Organic And Polymer Materials Chemistry Tokyo University Of Agriculture And Technology
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Okamoto Akiko
Department Of Brewing And Fermentation Tokyo University Of Agriculture
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Kawamura Yukio
National Food Res. Inst. Ibaraki Jpn
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Okamoto Akiko
Department of Allergy and Rheumatology, Graduate School of Medicine, the University of Tokyo
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YANAGIDA Fujiharu
Department of Brewing and Fermentation, Tokyo University of Agriculture
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