Comparison of in vivo and in vitro antioxidative parameters for eleven food factors

  • Hiroko P. Indo, Ikuo Nakanishi, Kei Ohkubo, Hsiu-Chuan Yen, Minako Nyui, Sushma Manda, Ken-ichiro Matsumoto, Kiyoshi Fukuhara, Kazunori Anzai, Nobuo Ikota, Hirofumi Matsui, Yukiko Minamiyama, Akira Nakajima, Hiroshi Ichikawa, Shunichi Fukuzumi, Toshihiko Ozawa, Chiaki Mukai, Hideyuki J. Majima
  • RSC Advances, January 2013, Royal Society of Chemistry
  • DOI: 10.1039/c3ra22686g

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http://dx.doi.org/10.1039/c3ra22686g

The following have contributed to this page: Dr Ikuo Nakanishi