@article{oai:teapot.lib.ocha.ac.jp:00035073,
 author = {Inagaki, Choten and Fukuba, Hiroyasu and Matsushita, Ayako and 稲垣, 長典 and 福場, 博保 and 松下, アヤ子},
 issue = {2},
 journal = {お茶の水女子大學自然科學報告},
 month = {Mar},
 note = {application/pdf, 紀要論文, The inhibiting action against the cucumber ascorbic acid oxidase was measured with 47 kinds of vegetable and fruit juices, and of these, this action with the juices obtained from egg-apple, celery, pumpkin, burdock, spikenard, shungiku, lettuce, and sweet potato was especially great. It was ascertained that these juices, except burdock juice, had the powerful ascorbic acid oxidase's action and these when added to the media which contained the cucumber juice, showed inversely the inhibition against the cucumber ascorbic acid oxidase. It was also assumed that this inversion was due to the combination of the prothetic group of one kind of ascorbic acid oxidase and the prothetic group of the other kind of oxidase forming the Cu-Cu linkage.},
 pages = {323--331},
 title = {Distribution of the Natural Inhibitors against Cucumber Ascorbic Acid Oxidase : Studies on the Natural Inhibitors Against Ascorbic Acid Oxidase Part IV},
 volume = {5},
 year = {1955}
}