POLYHYDROXY FLAVONOID ANTI-OXIDANT FOR EDIBLE OILS - STRUCTURAL CRITERIA FOR ACTIVITY

被引：0
作者：
HUDSON, BJF
LEWIS, JI
机构：
来源：
FOOD CHEMISTRY | 1983年 / 10卷 / 01期
关键词：
D O I：
10.1016/S0308-8146(83)80001-6
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
引用
收藏
页码：47 / 55
页数：9
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