Literature DB >> 14349770

Flavonoid compounds in foods.

E C BATE-SMITH.   

Abstract

Entities:  

Keywords:  FOOD; VITAMIN P

Mesh：

Substances：

Year:  1954        PMID： 14349770     DOI： 10.1016/s0065-2628(08)60224-4

Source DB:  PubMed          Journal:  Adv Food Res        ISSN： 0065-2628


× No keyword cloud information.
  3 in total

1.  [Effects of O-( -hydroxyaethyl)-rutosidea (HR) on chick embryo fibroblasts cultivated in vitro in different oxygen concentrations. II. Cytoenzymatic study].

Authors:  V Gotzos; B Cappelli-Gotzos; G Conti
Journal:  Histochemie       Date:  1973

2.  Inhibitory effects of some natural products on metal-induced lipid oxidation in cooked fish.

Authors:  L Ramanathan; N P Das
Journal:  Biol Trace Elem Res       Date:  1992-07       Impact factor: 3.738

Review 3.  Tannins in Food: Insights into the Molecular Perception of Astringency and Bitter Taste.

Authors:  Susana Soares; Elsa Brandão; Carlos Guerreiro; Sónia Soares; Nuno Mateus; Victor de Freitas
Journal:  Molecules       Date:  2020-06-02       Impact factor: 4.411
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.