@article{oai:kindai.repo.nii.ac.jp:00013788,
 author = {Tachibana,  Shinya and Tanimoto,  Shinich and Murai,  Yoshihiro and Watanabe,  Yoshiyuki and Okada,  Yoshiharu and Nomura,  Masato},
 journal = {近畿大学次世代基盤技術研究所報告, Kinki University Research Institute of Fundamental Technology for Next Generation},
 month = {Jun},
 note = {[Abstract] In this examination, antioxidant activities and whitening effects of yuzu(Citrus junos Sieb.ex Tanaka ) and lime(Citrus aurantifolia S.) essencial oils which are widely used in food flavors were studied.  As a result, we found out that 1％ to 2％ concentration yuzu essencial oil contains equal antioxidant activity to □-tocopherol which is a substance commercially used as antioxidant.  Also, from the result of tyrosinase activity inhibition test, an evaluation test on whitening effects, we found out that 1％ to 2％ concentration lime essencial oil contains higher inhibiting activation than arbutin which is a substance highly used in commercial cosmetics., application/pdf},
 pages = {45--51},
 title = {Chemical Constituents of YUZU and LIME Essencial Oils and Their　Antioxidative Activities},
 volume = {2},
 year = {2011},
 yomi = {タチバナ, シンヤ and タニモト, シンイチ and ムライ, ヨシヒロ and ワタナベ, ヨシユキ and オカダ, ヨシハル and ノムラ, マサト}
}