@article{oai:swu.repo.nii.ac.jp:00002256,
 author = {中津川, 研一 and 菊池, 俊彦 and NAKATSUGAWA, Ken-ichi and KIKUCHI, Toshihiko},
 journal = {昭和女子大学大学院生活機構研究科紀要, Bulletin of the Graduate School of Human Life Sciences, Showa Women's University},
 month = {Dec},
 note = {市販されているナチュラルチーズに存在するラジカルをESRで測定し、次の結果を得た。(1)Cu^<2+>錯体、Fe^<3+>,Mn^<2+>に由来する遷移金属ラジカルを検出した。(2)多くのチーズから過酸化ラジカルを、また青カビ熟成チーズからはカーボンラジカルを検出した。最後に、ESRスペクトル解析に懇切なる指導を賜った日本電子(株)水田幸男氏に深謝します。また研究に協力をいただいた中島文子氏に謝意を表します。, Recently, various kinds of natural cheese have been widely consumed in Japan, because of diversification of eating habits. In this study, analysis of radicals in 22 kinds of natural cheese, each of which had its own brand name, were carried out by ESR. The following experimental results were obtained; (1) Radicals derived from square planar type Cu^<2+> complex (g//=2.22, A//=146G, g⊥=2.05) were found in Gruyere, Parmigiano and Emmenthaler. (2) Radicals derived from tetrahedral type Cu^<2+> complex (g//=2.26) were found Scottish cheddar and Emmenthaler. (3) Radicals derived from free Fe^<3+> (g=4.3) were especially found in Cream Blue, Bavaria and Roquefort. (4) Radicals derived from Mn^<2+> (g=2.003, A=79G) were widely found in many cheese. (5) Peroxide radicals (COO・) (g⊥=2.003～2.005) were also found in many cheese. (6) Carbon radicals (C・) (g=2.003) were found in Cream Blue, Roquefort and Bavaria., 9, KJ00004311039, 論文, Article},
 pages = {69--73},
 title = {チーズ中のラジカルの分析},
 volume = {1},
 year = {1991},
 yomi = {ナカツガワ, ケンイチ and キクチ, トシヒコ}
}