SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 2, Issue 9, 2011, Pages 541-546

Antioxidative, antibrowning and antibacterial activities of sixteen floral honeys

(5) Chang, Xin a Wang, Jiehua a Yang, Shaohui a Chen, Shan a Song, Yingjin a

a TIANJIN UNIVERSITY (China)

Author keywords

[No Author keywords available]

Indexed keywords

ANTI-BACTERIAL ACTIVITY; ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT CAPACITY; FLORAL SOURCES; GRAM-NEGATIVE BACTERIA; GRAM-POSITIVE BACTERIUM; HIGHLY-CORRELATED; IN-VITRO; INHIBITION RATE; KANAMYCINS; POLYPHENOL CONTENT; STAPHYLOCOCCUS AUREUS;

ESCHERICHIA COLI; FOOD PRODUCTS;

BACTERIA;

ESCHERICHIA COLI; MALUS X DOMESTICA; NEGIBACTERIA; POSIBACTERIA; STAPHYLOCOCCUS AUREUS; TRIFOLIUM; VICIA;

ANTIINFECTIVE AGENT; ANTIOXIDANT; FLAVONOID; POLYPHENOL;

ARTICLE; CHINA; DRUG EFFECT; ESCHERICHIA COLI; FLOWER; GLYCATION; HONEY; STAPHYLOCOCCUS AUREUS;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; CHINA; ESCHERICHIA COLI; FLAVONOIDS; FLOWERS; HONEY; MAILLARD REACTION; POLYPHENOLS; STAPHYLOCOCCUS AUREUS;

EID: 80053011332 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c1fo10072f Document Type: Article

Times cited : (39)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.