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The Changes in Antioxidant Activity of Selected Flavonoids and Caffeine Depending on the Dosage and Form of Thiamine.
Piechocka, Justyna; Gramza-Michalowska, Anna; Szymandera-Buszka, Krystyna.
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  • Piechocka J; Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 61-624 Poznan, Poland.
  • Gramza-Michalowska A; Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 61-624 Poznan, Poland.
  • Szymandera-Buszka K; Department of Gastronomy Science and Functional Foods, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 61-624 Poznan, Poland.
Molecules ; 26(15)2021 Aug 03.
Article en En | MEDLINE | ID: mdl-34361853
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Tiamina / Flavonoides / Cafeína / Composición de Medicamentos / Antioxidantes Idioma: En Año: 2021 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Tiamina / Flavonoides / Cafeína / Composición de Medicamentos / Antioxidantes Idioma: En Año: 2021 Tipo del documento: Article