EFFECTS OF PLANT-DERIVED FLAVONOIDS AND POLYPHENOLIC ACIDS ON THE ACTIVITY OF MUTAGENS FROM COOKED FOOD

被引：87
作者：
ALLDRICK, AJ
FLYNN, J
ROWLAND, IR
机构：
来源：
MUTATION RESEARCH | 1986年 / 163卷 / 03期
关键词：
D O I：
10.1016/0027-5107(86)90020-5
中图分类号：
Q3 [遗传学];
学科分类号：
071007 ; 090102 ;
摘要：
引用
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页码：225 / 232
页数：8
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