Stability and Synergistic Effect of Antioxidative Properties of Lycopene and Other Active Components

Autoria(s): JOHN AHI; QIN QU; YUKIO KAKUDA; DAVID YEUNG; YUEMING JIANG
Data(s)

2004
Identificador

http://ir.scbg.ac.cn/handle/344003/11083

http://www.irgrid.ac.cn/handle/1471x/87113
Idioma(s)

中文
Fonte

JOHN AHI,QIN QU,YUKIO KAKUDA,DAVID YEUNG,YUEMING JIANG.Stability and Synergistic Effect of Antioxidative Properties of Lycopene and Other Active Components.Critical Reviews in Food Science and Nutrition,2004,44:559-573
Tipo

期刊论文
Acesso ao item digital