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Electron spin resonance analysis of different mushroom part..:
Kanno, Tomomi
;
Nakazawa, Shigeaki
;
Harada, Etsuko
...
Food Science and Technology Research. 27 (2021) 3 - p. 529-536 , 2021
Link:
https://doi.org/10.3136/fstr.27.529
RT Journal T1
Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method
UL https://suche.suub.uni-bremen.de/peid=cr-10.3136_fstr.27.529&Exemplar=1&LAN=DE A1 Kanno, Tomomi A1 Nakazawa, Shigeaki A1 Harada, Etsuko A1 Kameya, Hiromi A1 Miyake, Yoshiaki A1 Sato, Kazunobu A1 Takui, Takeji A1 Osawa, Toshihiko PB Japanese Society for Food Science and Technology YR 2021 SN 1344-6606 SN 1881-3984 JF Food Science and Technology Research VO 27 IS 3 SP 529 OP 536 LK http://dx.doi.org/https://doi.org/10.3136/fstr.27.529 DO https://doi.org/10.3136/fstr.27.529 SF ELIB - SuUB Bremen
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