Antioxidant activities of aqueous extracts from 12 Chinese edible flowers in vitro and in vivo
Feng Wang Artikkel Engelsk
*0011263033 *008170904s2017 xx# 000 0 eng *019 $bk *08230$a616.3997 *100 $aWang, Feng$4aut$_148213500 *245 $aAntioxidant activities of aqueous extracts from 12 Chinese edible flowers in vitro and in vivo *300 $a10 s. *500 $aVitenskapelig artikkel *5208 $aInneholder sammendrag *650 $aantioksidanter$9nor$2norart$_129086100 *650 $ablomster$2norart$_51018900 *650 $ahyperlipidemi$9nor$2norart$_137671100 *650 $ahypoksi$9nor$2norart$_142104100 *653 $aantioxidant activity$9eng$_142919200 *653 $aedible flowers$9eng$_148213600 *653 $ahyperlipidemia$9eng$_145381400 *653 $ahypoxia-re-oxygenation$9eng$_148213700 *700 $aMiao, Miao;$4aut$_148213800 *700 $aSun, Gui-Ju$4aut$_148213900 *700 $aWang, Shao-Kang;$4aut$_148214000 *700 $aXia, Hui;$4aut$_148214100 *700 $aYang, Li-Gang;$4aut$_148214200 *773 $tFood & nutrition research (online) (elektronisk ressurs)$gVol. 61 (2017)$x1654-661X *8564 $uhttps://doi.org/10.1080/16546628.2017.1265324 *999 $z1700616769$anorart:1700616769 ^