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Reactive oxygen scavenging activity of matured whiskey and its active polyphenols

Author
KOGA, K1 ; TAGUCHI, A1 ; KOSHIMIZU, S2 ; SUWA, Y2 ; YAMADA, Y2 ; SHIRASAKA, N3 ; YOSHIZUMI, H3
[1] Tokai Univ., School of High Technology for Human Welfare, 317 Nishino, Numazu, Shizuoka, 410-0395, Japan
[2] Suntory Ltd. Yamazaki 5-2-1, Shimamoto-cho, Mishima-gun, Osaka, 618-0001, Japan
[3] Kin-ki Univ., Dept. of Applied Biological Chemistry, Faculty of Agriculture, 3327-204 Nakamachi, Nara, Nara 631-8505-0001, Japan
Source

Journal of food science. 2007, Vol 72, Num 3 ; S212-S217 ; ref : 1/4 p

CODEN
JFDSAZ
ISSN
0022-1147
Scientific domain
Food science technology
Publisher
Institute of Food Technologists, Chicago, IL
Publication country
United States
Document type
Article
Language
English
Keyword (fr)
Oxygène Polyphénol Whisky Boisson alcoolisée
Keyword (en)
Oxygen Polyphenol Whisky Alcoholic beverage
Keyword (es)
Oxígeno Polifenol Whisky Bebida alcohólica
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
18695223

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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