Egg Yolk Phosvitin Inhibits Hydroxyl Radical Formation from...

Bioscience Biotechnology and Biochemistry 2004 / 01 Vol. 68; Iss. 6

Egg Yolk Phosvitin Inhibits Hydroxyl Radical Formation from the Fenton Reaction

ISHIKAWA, Shin-ichi, YANO, Yuki, ARIHARA, Keizo, ITOH, Makoto
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Volume:
68
Language:
english
Journal:
Bioscience, Biotechnology and Biochemistry
DOI:
10.1271/bbb.68.1324
Date:
January, 2004
File:
PDF, 152 KB
english, 2004
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