@article{oai:mizuho.repo.nii.ac.jp:00000080,
 author = {伊藤, 友美 and 土田, 廣信 and 小原, 章裕 and 水野, 雅史 and 木村, 忠彦 and イトウ,  トモミ and ツチダ, ヒロノブ and オイバラ, アキヒロ and ミズノ, マサシ and キムラ, タダシ},
 issue = {3},
 journal = {瀬木学園紀要},
 month = {Mar},
 note = {P(論文), `Shibukiri Mizu' (SM) is the supernatant containing astringency components obtained from azuki beans that have boiled in water for 6 min and then allowed to stand. Even though this supernatant is expected to contain many bioactive components, such as polyphenol glycosides, oligosaccharide and saponins, SM is currently disposed as food processing waste. In this atudy, we examined the antioxidative effects of SM. SM showed high antioxidative activity. These results indicate that food processing waste SM may be effectively re-utilized as antioxidative material.},
 title = {アズキ餡製造時に生じる副産物`アズキ渋きり水'の},
 year = {2009},
 yomi = {イトウ, トモミ and ツチダ, ヒロノブ and オハラ, アキヒロ and ミズノ, マサシ and キムラ, タダヒコ}
}