Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte-Reference-Cited by-同舟云学术

Classification of edible chrysanthemums based on phenolic profiles and mechanisms underlying the protective effects of characteristic phenolics on oxidatively damaged erythrocyte

Published:2019-09 Issue: Volume:123 Page:64-74
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Peng An,Lin Lianzhu^ORCID,Zhao Mouming^ORCID,Sun Baoguo

Funder

Guangzhou Science and Technology

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

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