Your browser doesn't support javascript.
loading
Antioxidant and Anti-Inflammatory Activities in Relation to the Flavonoids Composition of Pepper (Capsicum annuum L.).
Cho, Soo-Yeon; Kim, Heon-Woong; Lee, Min-Ki; Kim, Hyeon-Jung; Kim, Jung-Bong; Choe, Jeong-Sook; Lee, Young-Min; Jang, Hwan-Hee.
Afiliação
  • Cho SY; Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea.
  • Kim HW; Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea.
  • Lee MK; Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea.
  • Kim HJ; Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea.
  • Kim JB; Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea.
  • Choe JS; Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea.
  • Lee YM; Division of Applied Food System, Major of Food and Nutrition, Seoul Women's University, Seoul 01797, Korea.
  • Jang HH; Functional Food Division, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea.
Antioxidants (Basel) ; 9(10)2020 Oct 13.
Article em En | MEDLINE | ID: mdl-33066301
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article