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Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweetpotato (Ipomoea batatas L.) Leaf(Food & Nutrition Science)

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項目 内容
タイトル Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweetpotato (Ipomoea batatas L.) Leaf(Food & Nutrition Science)
著者 ISLAM Md. Shahidul,YOSHIMOTO Makoto,YAHARA Shoji,OKUNO ShigenoriISHIGURO Koji,YAMAKAWA Osamu
書誌情報

コメント

ISLAMらは，粉末中のポリフェノール量は2.81g/100g～9.24g/100gまでばらつきがあると述べている．

引用箇所

出典：Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweetpotato (Ipomoea batatas L.) Leaf(Food & Nutrition Science)

引用元

ISLAM Md. Shahidul,YOSHIMOTO Makoto,YAHARA Shoji,OKUNO ShigenoriISHIGURO Koji,YAMAKAWA Osamu. Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweetpotato (Ipomoea batatas L.) Leaf(Food & Nutrition Science). . , （参照 1899-12-30T0:0:0+09:00） .
ISLAM Md. Shahidul,YOSHIMOTO Makoto,YAHARA Shoji,OKUNO ShigenoriISHIGURO Koji,YAMAKAWA Osamu (2002). Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweetpotato (Ipomoea batatas L.) Leaf(Food & Nutrition Science). bioscience, biotechnology, and biochemistry, Vol.66, 2336-0
ISLAM Md. Shahidul,YOSHIMOTO Makoto,YAHARA Shoji,OKUNO ShigenoriISHIGURO Koji,YAMAKAWA Osamu, "Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweetpotato (Ipomoea batatas L.) Leaf(Food & Nutrition Science)", bioscience, biotechnology, and biochemistry, Vol.66, No.11, pp.2336-0 (2002).

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表   1 .  出版物
種類 例
非定期刊行物 図書 ・書籍 ・ 学位論文 ・抜刷り・学校教科書
定期刊行物 新聞・雑誌（ 学術論文）・年鑑
そのほか 楽譜、 カレンダー、番組表、 地図

著作物 の著作権は、著者にあります。 しかし、著作物を出版した場合、出版物の著作財産権は、著者ではなく、出版社に帰属することが多いです。

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ISLAM Md. Shahidul,YOSHIMOTO Makoto,YAHARA Shoji,OKUNO ShigenoriISHIGURO Koji,YAMAKAWA Osamu. <a href='https://edu.yz.yamagata-u.ac.jp/developer/Asp/Youzan/Reference/Paper/@PaperReview.asp?nPublicationID=1945'> <q><cite> Antimutagenicity of Mono-, Di-, and Tricaffeoylquinic Acid Derivatives Isolated from Sweetpotato (Ipomoea batatas L.) Leaf(Food & Nutrition Science) </q></cite> </a>.
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