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2005•Food ChemistryRequires access

Antioxidant activity of Japanese pepper (Zanthoxylum piperitum DC.) fruit

Eiji Yamazaki, Minoru Inagaki, Osamu Kurita, Tetsuji Inoue

Open publisher page 89 citations

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Key concepts: Quercitrin, Hyperoside, Chemistry, Quercetin, DPPH, Pepper, Food science, Antioxidant

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