Influence of Polyphenol and Ascorbate Oxidases during...

Food Science and Technology Research 2003 Vol. 9; Iss. 1

Influence of Polyphenol and Ascorbate Oxidases during Cooking Process on the Radical-Scavenging Activity of Vegetables

YAMAGUCHI, Tomoko, KATSUDA, Mamiko, ODA, Yuka, TERAO, Junji, KANAZAWA, Kazuki, OSHIMA, Shunji, INAKUMA, Takahiro, ISHIGURO, Yukio, TAKAMURA, Hitoshi, MATOBA, Teruyoshi
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Volume:
9
Year:
2003
Language:
english
Journal:
Food Science and Technology Research
DOI:
10.3136/fstr.9.79
File:
PDF, 105 KB
english, 2003
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