Related Articles
Radical scavenging activity of ‘Nikogori’ gelatin gel food made from head, bone, skin, tail and scales of fishes measured using the chemiluminescence method
Efficacy of puffer fish (Takifugu rubripes) sauce in reducing hydroxyl radical damage to DNA assessed using the apurinic/apyrimidinic site method
Effect of soy sauce on the antioxidative capacity of the gelatin gel food ‘Nikogori’ measured using the chemiluminescence method
Antioxidant activity of fish sauces including puffer (Lagocephalus wheeleri) fish sauce measured by the oxygen radical absorbance capacity method
Antioxidative activity of the buckwheat polyphenol rutin in combination with ovalbumin