| 标题 |
Biotransformed Antioxidant isoflavone extracts present high-capacity to attenuate the in vitro formation of advanced glycation end products |
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| DOI | |
| 其它 |
期刊:Food Biotechnology 作者:Vanize M. Genova; Annayara C. F. Fernandes; Érika Hiramatsu; Lívia D. Queirós; Juliana A. Macedo; et al 出版日期:2021-01-02 |
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(2025-6-4)