| 标题 |
Corn cob and corn silk-based ingredients possess bioaccessible and antioxidant phenolic compounds displaying anti-inflammatory effects in vitro |
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| DOI | |
| 其它 |
期刊:Food & Function 作者:Yessica Rubí Hernández-García; Iván Luzardo‐Ocampo; Marcela Gaytán‐Martínez; Guadalupe Lóarca-Piña; ESTEBAN MANUEL NAVAS BARRIOS; et al 出版日期:2024-01-01 |
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(2025-6-4)