{"title":"黄酮类化合物和羟基肉桂酸酯的糖基化、酯化和聚合:对抗氧化性能的影响。","authors":"G Williamson, G W Plumb, M T Garcia-Conesa","doi":"10.1007/978-1-4615-4139-4_26","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":8697,"journal":{"name":"Basic life sciences","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"1999-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://sci-hub-pdf.com/10.1007/978-1-4615-4139-4_26","citationCount":"32","resultStr":"{\"title\":\"Glycosylation, esterification and polymerization of flavonoids and hydroxycinnamates: effects on antioxidant properties.\",\"authors\":\"G Williamson, G W Plumb, M T Garcia-Conesa\",\"doi\":\"10.1007/978-1-4615-4139-4_26\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":8697,\"journal\":{\"name\":\"Basic life sciences\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1999-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://sci-hub-pdf.com/10.1007/978-1-4615-4139-4_26\",\"citationCount\":\"32\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Basic life sciences\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1007/978-1-4615-4139-4_26\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Basic life sciences","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1007/978-1-4615-4139-4_26","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}