Introduction to serial reviews: Current progress in covalent modification of biomolecules by compounds in food or oxidatively generated compounds - its relevance to biological functions.
作者信息
Kato Yoji
机构信息
Laboratory of Free Radical and Food Function, School of Human Science and Environment, University of Hyogo, 1-1-12 Shinzaike-honcho, Himeji, Hyogo 670-0092, Japan.
Research Institute for Food and Nutrition, University of Hyogo, 1-1-12 Shinzaike-honcho, Himeji, Hyogo 670-0092, Japan.
出版信息
J Clin Biochem Nutr. 2018 Jan;62(1):1-2. doi: 10.3164/jcbn.17-200. Epub 2017 Dec 12.
Abstract
摘要
Zotero 插件