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Author Morita, Makio ♦ Eguchi, Hiroshi ♦ Tajima, Makoto ♦ Fujimaki, Masao
Source J-STAGE
Content type Text
Publisher Japan Society for Bioscience, Biotechnology, and Agrochemistry
Language English
Abstract Reaction rates of the extracts from foods and biological tissues with hydrated electrons were measured by using competition with $N_{2}O.$ Water and 3% $Na_{2}SO_{4}$ aqueous extracts of pork and water extract of onion gave results which conformed to the simple relationship of competition. An addition test of the onion with acetone and nitrate suggested that their reactivities were simply additive, but the additive effect of cysteine was complicated.
ISSN 00021369
Learning Resource Type Article
Publisher Date 1970-01-01
e-ISSN 18811280
Journal Agricultural and Biological Chemistry(bbb1961)
Volume Number 34
Issue Number 4
Page Count 6
Starting Page 547
Ending Page 552


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