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Volumn 24, Issue , 1976, Pages 117-191
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The flavonoids. A class of semi-essential food components: their role in human nutrition.
a
a
NONE
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Author keywords
[No Author keywords available]
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Indexed keywords
ANTHOCYANIN;
ANTIBIOTIC AGENT;
ANTINEOPLASTIC AGENT;
ANTIOXIDANT;
ASCORBIC ACID;
BIOFLAVONOID;
CATECHIN;
CHALCONE;
CHELATING AGENT;
DRUG DERIVATIVE;
FLAVONE DERIVATIVE;
GLYCOSIDE;
PHLORIZIN;
QUERCETIN;
RUTOSIDE;
CELL DIVISION;
CHEMISTRY;
DRUG EFFECT;
FOOD ANALYSIS;
INTESTINE;
METABOLISM;
MICROBIOLOGY;
NUTRITIONAL REQUIREMENT;
PHYSIOLOGY;
PLANT;
REVIEW;
ANTHOCYANINS;
ANTIBIOTICS;
ANTINEOPLASTIC AGENTS, PHYTOGENIC;
ANTIOXIDANTS;
ASCORBIC ACID;
BIOFLAVONOIDS;
CATECHIN;
CELL DIVISION;
CHALCONE;
CHELATING AGENTS;
CHEMISTRY;
FLAVONES;
FOOD ANALYSIS;
GLYCOSIDES;
INTESTINES;
NUTRITIONAL REQUIREMENTS;
PHLORHIZIN;
PLANTS;
PLANTS, EDIBLE;
QUERCETIN;
RUTIN;
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EID: 0016906546
PISSN: 00842230
EISSN: None
Source Type: Journal
DOI: None Document Type: Review |
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Times cited : (1467)
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References (247)
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