Papers

Peer-reviewed
Mar, 2007

Changes in radical-scavenging activity of vegetables during different thermal cooking processes.

J. Cook. Sci. Jpn.
  • T. Yamaguchi
    • ,
  • Y. Oda
    • ,
  • M. Katsuda
    • ,
  • T. Inakuma
    • ,
  • Y. Ishiguro
    • ,
  • K. Kanazawa
    • ,
  • H. Takamura
    • ,
  • T. Matoba
Volume
40
Number
3
First page
127
Last page
137
Language
English
Publishing type
Research paper (scientific journal)
DOI
10.11402/cookeryscience1995.40.3_127
Link information
DOI
https://doi.org/10.11402/cookeryscience1995.40.3_127
CiNii Articles
http://ci.nii.ac.jp/naid/10030866235
ID information
  • DOI : 10.11402/cookeryscience1995.40.3_127
  • CiNii Articles ID : 10030866235
Export
BibTeX RIS
To Papers list