Effect of soy sauce on the antioxidative capacity of the gelatin gel food 'Nikogori' measured using the chemiluminescence method.

No abstract is available for this paper.

• Publication year

  2005

• Venue

  International Journal of Molecular Medicine

• Publication date

  2005-09-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.3892/IJMM.16.3.427PMID 16077950
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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