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Article: Effect of rosmarinic acid and carnosic acid on AGEs formation in vitro

TitleEffect of rosmarinic acid and carnosic acid on AGEs formation in vitro
Authors
Issue Date2017
Citation
Food Chemistry, 2017, v. 221, p. 1057-1061 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/243556
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorOU, J-
dc.contributor.authorHuang, J-
dc.contributor.authorWang, M-
dc.contributor.authorOu, S-
dc.date.accessioned2017-08-25T02:56:25Z-
dc.date.available2017-08-25T02:56:25Z-
dc.date.issued2017-
dc.identifier.citationFood Chemistry, 2017, v. 221, p. 1057-1061-
dc.identifier.urihttp://hdl.handle.net/10722/243556-
dc.languageeng-
dc.relation.ispartofFood Chemistry-
dc.titleEffect of rosmarinic acid and carnosic acid on AGEs formation in vitro-
dc.typeArticle-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.doi10.1016/j.foodchem.2016.11.056-
dc.identifier.scopuseid_2-s2.0-85007006408-
dc.identifier.hkuros274142-
dc.identifier.volume221-
dc.identifier.spage1057-
dc.identifier.epage1061-
dc.identifier.isiWOS:000389909100135-

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