Suppression of free-radicals and protection against...

Suppression of free-radicals and protection against H2O2-induced oxidative damage in HPF-1 cell by oxidized phenolic compounds present in black tea

Ziyin Yang, Youying Tu, Huilong Xia, Guoliang Jie, Xiaoming Chen, Puming He
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
105
Year:
2007
Language:
english
Pages:
8
DOI:
10.1016/j.foodchem.2007.05.006
File:
PDF, 323 KB
english, 2007
Conversion to is in progress
Conversion to is failed