Antimutagenicity on Urethane of Various Soybean Products Using In Vivo Somatic Mutation and Recombination Test(การต้านฤทธิ์ก่อกลายพันธุ์ของยูรีเทนโดยผลิตภัณฑ์...

Authors

Kaew Kangsadalampai
Piyanart Sommani

Abstract

Different soy bean products, namely fermented products (soy paste, red sufu, yellow sufu and Tooa Nao and nonfermented products (Textured Vegetable Protein or TVP and dried-soybean curd or yuba), were evaluated for their antimutagenicity against urethane...

Publisher

Faculty of Pharmaceutical Sciences, Chulalongkorn University

First Page

17

Last Page

32

Recommended Citation

Kangsadalampai, Kaew and Sommani, Piyanart (2003) "Antimutagenicity on Urethane of Various Soybean Products Using In Vivo Somatic Mutation and Recombination Test(การต้านฤทธิ์ก่อกลายพันธุ์ของยูรีเทนโดยผลิตภัณฑ์...," The Thai Journal of Pharmaceutical Sciences: Vol. 27: Iss. 1, Article 2.
Available at: https://digital.car.chula.ac.th/tjps/vol27/iss1/2