Effects of Non-Enzymatic Browning Products of Different Molecular Weights in Japanese Soy Sauce on NADPH-Cytochrome c-Reductase and Glutathione-S-transferase in Caco-2 Cells

Titel:: Effects of Non-Enzymatic Browning Products of Different Molecular Weights in Japanese Soy Sauce on NADPH-Cytochrome c-Reductase and Glutathione-S-transferase in Caco-2 Cells
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Faist, V.; Kruse, I.; Erbersdobler, H.F.; Hofmann, T.
Zeitschriftentitel:: Proc. Germ. Nutr. Soc.
Jahr:: 2002
Band / Volume:: 4
Seitenangaben Beitrag:: S. 47
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