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Article: Impact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies

TitleImpact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies
Authors
Issue Date2018
Citation
Journal of Functional Foods, 2018, v. 40, p. 44-50 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/262494
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorOU, J-
dc.contributor.authorTeng, J-
dc.contributor.authorEl-Nezamy, HS-
dc.contributor.authorWang, M-
dc.date.accessioned2018-09-28T05:00:15Z-
dc.date.available2018-09-28T05:00:15Z-
dc.date.issued2018-
dc.identifier.citationJournal of Functional Foods, 2018, v. 40, p. 44-50-
dc.identifier.urihttp://hdl.handle.net/10722/262494-
dc.languageeng-
dc.relation.ispartofJournal of Functional Foods-
dc.titleImpact of resveratrol, epicatechin and rosmarinic acid on fluorescent AGEs and cytotoxicity of cookies-
dc.typeArticle-
dc.identifier.emailEl-Nezamy, HS: elnezami@hkucc.hku.hk-
dc.identifier.emailWang, M: mfwang@hku.hk-
dc.identifier.authorityEl-Nezamy, HS=rp00694-
dc.identifier.authorityWang, M=rp00800-
dc.identifier.doi10.1016/j.jff.2017.10.042-
dc.identifier.scopuseid_2-s2.0-85032704841-
dc.identifier.hkuros293036-
dc.identifier.volume40-
dc.identifier.spage44-
dc.identifier.epage50-
dc.identifier.isiWOS:000428005500005-

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