EFFECTS OF PLANT-DERIVED FLAVONOIDS AND POLYPHENOLIC ACIDS ON THE ACTIVITY OF MUTAGENS FROM COOKED FOOD

被引：87

作者：

ALLDRICK, AJ

FLYNN, J

ROWLAND, IR

机构：

来源：

MUTATION RESEARCH | 1986年 / 163卷 / 03期

关键词：

D O I：

10.1016/0027-5107(86)90020-5

中图分类号：

Q3 [遗传学];

学科分类号：

071007 ; 090102 ;

摘要：

引用

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页码：225 / 232

页数：8

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