Anticlastogenic activity of cacao: inhibitory effect of cacao liquor polyphenols against mitomycin C-induced DNA damage.

Yamagishi M., Osakabe N, Natsume M., Adachi T., Takizawa T., Kumon H., Osawa T., Naomi Osakabe

研究成果: Article

28 引用 (Scopus)
元の言語English
ページ(範囲)1279-1283
ジャーナルFood Chem. Toxicol.
39
出版物ステータスPublished - 2001 12 1

これを引用

Anticlastogenic activity of cacao: inhibitory effect of cacao liquor polyphenols against mitomycin C-induced DNA damage. / M., Yamagishi; N, Osakabe; M., Natsume; T., Adachi; T., Takizawa; H., Kumon; T., Osawa; Osakabe, Naomi.

:: Food Chem. Toxicol., 巻 39, 01.12.2001, p. 1279-1283.

研究成果: Article

M., Yamagishi ; N, Osakabe ; M., Natsume ; T., Adachi ; T., Takizawa ; H., Kumon ; T., Osawa ; Osakabe, Naomi. / Anticlastogenic activity of cacao: inhibitory effect of cacao liquor polyphenols against mitomycin C-induced DNA damage. :: Food Chem. Toxicol. 2001 ; 巻 39. pp. 1279-1283.
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AU - T., Takizawa

AU - H., Kumon

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AU - Osakabe, Naomi

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