Analysis of structural factors affecting the antioxidant activity and bacterial mutagenicity of flavonoids

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2023-08-31 DOI:10.9721/kjfst.2023.55.4.330

Jin-Young Lee, Hyun-Joo Kim, Yu-Young Lee, Mihyang Kim, Narae Han, Moon-Seok Kang

引用次数: 0

查看原文本刊更多论文

影响黄酮类化合物抗氧化活性和细菌诱变性的结构因素分析

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.