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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
OU, JTeng, JEl-Nezamy, HSWang, M
KeywordsAdvanced glycation endproducts
Antioxidant capacity
Cytotoxicity
Polyphenols
Issue Date2018
Citation
Journal of Functional Foods, 2018, v. 40, p. 44-50 How to Cite?
DOI: http://dx.doi.org/10.1016/j.jff.2017.10.042
Persistent Identifierhttp://hdl.handle.net/10722/262494
ISI Accession Number ID
WOS:000428005500005

 

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.subjectAdvanced glycation endproducts-
dc.subjectAntioxidant capacity-
dc.subjectCytotoxicity-
dc.subjectPolyphenols-
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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