Antioxidant and Xanthine Oxidase Inhibitory Activities of Hot Water Extracts of Medicinal Herbs
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/JAKO201333651337532.pdf
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1. New developments in gout
2. A Benefit-Risk Assessment of Benzbromarone in the Treatment of Gout
3. In vitro Antioxidant, Anti-allergic and Anti-inflammatory Effects of Ethanol Extracts from Korean Sweet Potato Leaves and Stalks
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