An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.
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Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefitsHealth-Promoting Effects of Thymus herba-barona, Thymus pseudolanuginosus, and Thymus caespititius Decoctions.Determination of superoxide dismutase mimetic activity in common culinary herbs.A STUDY OF THE ANTI-INFLAMMATORY EFFECTS OF THE ETHYL ACETATE FRACTION OF THE METHANOL EXTRACT OF FORSYTHIAE FRUCTUS.Immunomodulatory potential of a brewers' spent grain protein hydrolysate incorporated into low-fat milk following in vitro gastrointestinal digestion.
P2860
An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.
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2012 nî lūn-bûn
@nan
2012年の論文
@ja
2012年学术文章
@wuu
2012年学术文章
@zh-cn
2012年学术文章
@zh-hans
2012年学术文章
@zh-my
2012年学术文章
@zh-sg
2012年學術文章
@yue
2012年學術文章
@zh
2012年學術文章
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name
An investigation of the relati ...... vitro digested culinary herbs.
@en
An investigation of the relati ...... vitro digested culinary herbs.
@nl
type
label
An investigation of the relati ...... vitro digested culinary herbs.
@en
An investigation of the relati ...... vitro digested culinary herbs.
@nl
prefLabel
An investigation of the relati ...... vitro digested culinary herbs.
@en
An investigation of the relati ...... vitro digested culinary herbs.
@nl
P2093
P2860
P356
P1476
An investigation of the relati ...... vitro digested culinary herbs.
@en
P2093
Declan P Naughton
Elizabeth I Opara
Lucy Jones
Magali Chohan
P2860
P304
P356
10.1155/2012/627843
P577
2012-05-21T00:00:00Z