@article{oai:swu.repo.nii.ac.jp:00005009,
 author = {亀形, 恵美 and 中津川, 研一 and KAMEGATA, Emi and NAKATSUGAWA, Kenichi},
 journal = {學苑, GAKUEN},
 month = {Dec},
 note = {Miso is a traditional fermented soy product native to Japan. The purpose of this study is to compare the antioxidative activities of six kinds of miso. 80% EtOH soluble fractions were extracted from the miso made from different raw materials with different depths of color. The sample liquids were reacted with 1,1-diphenyl-2-picrylhydrazyl(DPPH)and the adsorption at 520 nm was measured. The antioxidative activity of miso with dark colors was stronger than those with bright colors. The results suggest that the greater part of the antioxidative activities of miso is due to melanoidin, also known as browning material., 7, KJ00005790579, 研究ノート},
 pages = {27--29},
 title = {味噌の種類による抗酸化性の比較},
 volume = {830},
 year = {2009},
 yomi = {カメガタ, エミ and ナカツガワ, ケンイチ}
}