Inhibitory effect of naturally occurring flavonoids on the formation of advanced glycation endproducts
- Author
- WU, Chi-Hao1 ; YEN, Gow-Chin1
[1] Department of Food Science, National Chung Hsing University, 250 Kuokuang Road, Taichung 40227, Taiwan, Province of China - Source
Journal of agricultural and food chemistry (Print). 2005, Vol 53, Num 8, pp 3167-3173, 7 p ; ref : 40 ref
- CODEN
- JAFCAU
- ISSN
- 0021-8561
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Chemical Society, Washington, DC
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- Antioxidant ESR flavonolds glycatlon reactive oxygen species
- Keyword (fr)
- Antioxydant Flavonoïde Glycation Oxygène Spectrométrie RPE Polyphénol
- Keyword (en)
- Antioxidant Flavonoid Glycation Oxygen EPR spectrometry Polyphenol
- Keyword (es)
- Antioxidante Flavonoide Glicación Oxígeno Espectrometría RPE Polifenol
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A03 Food engineering
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16705273
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1021/jf048550u 
https://dx.doi.org/10.1021/jf048550u
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