File Download

There are no files associated with this item.

  Links for fulltext
     (May Require Subscription)
Supplementary

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
OU, JHuang, JWang, MOu, S
KeywordsAdvanced glycation end-products
Carboxyethyl lysine
Carboxymethyl lysine
Dicarbonyl compounds
Rosemary extracts
Issue Date2017
Citation
Food Chemistry, 2017, v. 221, p. 1057-1061 How to Cite?
DOI: http://dx.doi.org/10.1016/j.foodchem.2016.11.056
Persistent Identifierhttp://hdl.handle.net/10722/243556
ISI Accession Number ID
WOS:000389909100135

 

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.subjectAdvanced glycation end-products-
dc.subjectCarboxyethyl lysine-
dc.subjectCarboxymethyl lysine-
dc.subjectDicarbonyl compounds-
dc.subjectRosemary extracts-
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-

Export via OAI-PMH Interface in XML Formats

OR

Export to Other Non-XML Formats