Ellagitannin oligomers and a neolignan from pomegranate arils and their inhibitory effects on the formation of advanced glycation end products

出版年份 2013 全文链接

标题

作者

关键词

出版物

FOOD CHEMISTRY

Volume 152, Issue -, Pages 323-330

出版商

Elsevier BV

发表日期

2013-12-05

DOI

10.1016/j.foodchem.2013.11.160

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FOOD CHEMISTRY

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