Open AccessHydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra)
Author(s) -
ShinKyo Chung,
Toshihiko Osawa,
Shunrô Kawakishi
Publication year - 1997
Publication title -
bioscience biotechnology and biochemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.509
H-Index - 116
eISSN - 1347-6947
pISSN - 0916-8451
DOI - 10.1271/bbb.61.118
Subject(s) - chemistry , benzoic acid , scavenger , brassica , diazomethane , scavenging , organic chemistry , column chromatography , hydroxylation , high performance liquid chromatography , methanol , hydroxyl radical , antioxidant , botany , biology , enzyme
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