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Bioscience, Biotechnology, and Biochemistry Volume 61, 1997 - Issue 1
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Original Articles

Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra)

Shin-Kyo ChungDepartment of Food Science and Technology, Kyung-pook National University, Taegu 702–701, Korea
,
Toshihiko OsawaDepartment of Food Science and Technology, Kyung-pook National University, Taegu 702–701, Korea;Laboratory of Food and Bio-dynamics, Nagoya University, Nagoya 464–01, Japan
&
Shunro KawakishiDepartment of Food Science and Technology, Kyung-pook National University, Taegu 702–701, Korea;Laboratory of Food and Bio-dynamics, Nagoya University, Nagoya 464–01, Japan
Pages 118-123 | Received 16 Jul 1996, Published online: 12 Jun 2014

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