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Bioscience, Biotechnology, and Biochemistry Volume 64, 2000 - Issue 9
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Original Articles

Kurosu, a Traditional Vinegar Produced from Unpolished Rice, Suppresses Lipid Peroxidation in Vitro and in Mouse Skin

Shoko NISHIDAIResearch Center, Tamanoi Vinegar Co. Ltd.
,
Yoshimasa NAKAMURADivision of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
,
Koji TORIKAIDivision of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
,
Mikako YAMAMOTOResearch Center, Tamanoi Vinegar Co. Ltd.
,
Nobuhiro ISHIHARAResearch Center, Tamanoi Vinegar Co. Ltd.
,
Hirotaka MORIResearch Center, Tamanoi Vinegar Co. Ltd.
&
Hajime OHIGASHIDivision of Applied Life Sciences, Graduate School of Agriculture, Kyoto University
 show all
Pages 1909-1914 | Received 15 Mar 2000, Accepted 28 Apr 2000, Published online: 22 May 2014

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