1
|
Kanno T, Nakazawa S, Harada E, Kameya H, Miyake Y, Sato K, Takui T, Osawa T. Electron spin resonance analysis of different mushroom parts and their hydroxyl radical scavenging activities assessed by spin trapping method. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2021. [DOI: 10.3136/fstr.27.529] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Tomomi Kanno
- Faculty of Health and Medical Sciences, Aichi Shukutoku University
| | - Shigeaki Nakazawa
- Department of Chemistry and Molecular Materials Science, Graduate School of Science, Osaka City University
| | | | - Hiromi Kameya
- Food Research Institute, National Agriculture and Food Research Organization
| | - Yoshiaki Miyake
- Faculty of Health and Medical Sciences, Aichi Shukutoku University
| | - Kazunobu Sato
- Department of Chemistry and Molecular Materials Science, Graduate School of Science, Osaka City University
| | - Takeji Takui
- Department of Chemistry and Molecular Materials Science, Graduate School of Science, Osaka City University
- Research Support/URA Center, University Administration Division, Osaka City University
| | - Toshihiko Osawa
- Faculty of Psychological and Physical Sience, Aichi Gakuin University
| |
Collapse
|