Prenylation preserves antioxidant properties and effect on cell viability of the natural dietary phenol curcumin
Rosa, Antonella, Atzeri, Angela, Deiana, Monica, Melis, M. Paola, Incani, Alessandra, Minassi, Alberto, Cabboi, Barbara, Appendino, GiovanniVolume:
57
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.01.045
Date:
March, 2014
File:
PDF, 1.17 MB
english, 2014