The effect of various dietary flavonoids on the susceptibility of low density lipoproteins to oxidation in vitro using both metallic and non-metallic oxidising agents.
作者信息
McAnlis G T, McEneny J, Pearce J, Young I S
机构信息
Department of Food Science, Queens University of Belfast.
出版信息
Biochem Soc Trans. 1997 Feb;25(1):142S. doi: 10.1042/bst025142s.
PMID:9057040
Abstract
摘要
Zotero 插件