ANTI-OXIDATIVE EFFECT OF THE CONSTITUENTS OF ROSEMARY (ROSMARINUS-OFFICINALIS L) AND THEIR DERIVATIVES

被引：210

作者：

INATANI, R ^{[1
]}

NAKATANI, N ^{[1
]}

FUWA, H ^{[1
]}

机构：

[1] OSAKA CITY UNIV,FAC SCI LIVING,DEPT FOOD & NUTR,SUMIYOSHI KU,OSAKA 558,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1983年 / 47卷 / 03期

关键词：

D O I：

10.1080/00021369.1983.10865682

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：521 / 528

页数：8

共 12 条

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[8] CONSTITUENTS OF PEPPER .1. STRUCTURES AND SYNTHESES OF 2 PHENOLIC AMIDES FROM PIPER-NIGRUM L
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[10] INTERACTION OF ASCORBIC ACID AND MITOCHONDRIAL LIPIDES
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