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Modifications of dietary flavonoids towards improved bioactivity: An update on structure-activity relationship Journal article
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 2018,Volume: 58,Issue: 4,Page: 513-527
作者:  Chen, Lei;  Teng, Hui;  Xie, Zhenglu;  Cao, Hui;  Cheang, Wai San;  Skalicka-Woniak, Krystyna;  Georgiev, Milen I.;  Xiao, Jianbo
收藏  |  浏览/下载:18/0  |  提交时间:2018/10/30
Anti-inflammation  Bioavailability  Glycosylation  Hydroxylation  O-methylation  Flavonoids