| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542470 | Food Chemistry | 2011 | 6 Pages |
Abstract
⺠The aqueous extract of green asparagus inhibited production of oxidation. ⺠The aqueous extract of green asparagus also inhibited tyrosinase activity. ⺠The aqueous extract of green asparagus decreased melanin levels in B16 cells.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Bor-Sen Wang, Lee-Wen Chang, Horng-Cherng Wu, Shu-Ling Huang, Heuy-Ling Chu, Ming-Hsing Huang,