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 › 査読

引用スタイル

@article{13a9f8b0891c481597edde74a6a10386,

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

author = "Yamagishi M. and Osakabe N and Natsume M. and Adachi T. and Takizawa T. and Kumon H. and Osawa T. and Naomi Osakabe",

year = "2001",

month = dec,

day = "1",

language = "English",

volume = "39",

pages = "1279--1283",

journal = "Food Chem. Toxicol.",

}

TY - JOUR

T1 - Anticlastogenic activity of cacao: inhibitory effect of cacao liquor polyphenols against mitomycin C-induced DNA damage.

AU - M., Yamagishi

AU - N, Osakabe

AU - M., Natsume

AU - T., Adachi

AU - T., Takizawa

AU - H., Kumon

AU - T., Osawa

AU - Osakabe, Naomi

PY - 2001/12/1

Y1 - 2001/12/1

M3 - Article

VL - 39

SP - 1279

EP - 1283

JO - Food Chem. Toxicol.

JF - Food Chem. Toxicol.

ER -