Effects of Boiling on the Antihypertensive and Antioxidant Activities of Onion

Journal name: Journal of nutritional science and vitaminology / Japan Society of Nutrition & Food Science and the Vitamin Society of Japan 50(3) 2004

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Material Type: 記事
Title: Effects of Boiling on the Antihypertensive and Antioxidant Activities of Onion
Author/Editor: Eiko Kawamoto
Yoko Sakai
Yuko Okamura 他
Author Heading: Eiko Kawamoto
Yoko Sakai
Yuko Okamura
Periodical title: Journal of nutritional science and vitaminology / Japan Society of Nutrition & Food Science and the Vitamin Society of Japan
No. or year of volume/issue: 50(3) 2004
Volume: 50
Issue: 3
Pages: 171～176
Publication date of volume/issue (W3CDTF): 2004
ISSN (Periodical Title): 0301-4800
ISSN-L (Periodical Title): 0301-4800
Publication (Periodical Title): Tokyo : Center for Academic Publications Japan
Place of Publication (Country Code): JP
Text Language Code: eng
Subject Heading: onion
NO synthase inhibitor
spontaneously hypertensive rats
antioxidant
boiling
NDLC: ZR2
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z53-B484
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 7005593
http://id.ndl.go.jp/bib/7005593
Bibliographic Record Category (NDL): 632