Effect of Polyphenol Compound from Korean Pear(Pyrus pyrifolia Nakai) on Lipid Metabolism
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200411922289746.pdf
Reference19 articles.
1. Role of Cell Wall Hydrolases in Fruit Ripening
2. Phenolic compounds of the genus Pyrus—II
3. Effect of domestic processing, cooking and germination on the trypsin inhibitor activity and tannin content of faba bean (Vicia faba)
4. Thin-layer chromatography of some plant phenolics
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