Studies on free radical scavenging and oxidative damage protection activities of blackberry flavonoid

被引：0
|
作者：
Zhuang, Jingjing [1 ]
Chen, Wei [1 ,2 ]
Li, Ya [1 ]
Shen, Yang [1 ]
Li, Jianrong [3 ]
机构：
[1] College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou,310035, China
[2] College of Biosystem Engineering and Food Science, Zhejiang University, Hangzhou,310058, China
[3] College of Chemical Engineering and Food Safety, Bohai University, Jinzhou,Liaoning,121013, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2015年 / 15卷 / 07期
关键词：
D O I：
10.16429/j.1009-7848.2015.07.007
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：46 / 53
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