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Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5e8de3bb082719127bcc20dde45e62fd
https://doi.org/10.1016/j.clnesp.2022.09.039

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Autor: Koh YC; Institute of Food Sciences and Technology, National Taiwan University, Taipei, 106, Taiwan., Li S; Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang Normal University, Huanggang, 438000, Hubei, China., Chen PY; Institute of Food Sciences and Technology, National Taiwan University, Taipei, 106, Taiwan., Wu JC; Institute of Food Sciences and Technology, National Taiwan University, Taipei, 106, Taiwan., Kalyanam N; Sabinsa Corporation, 20 Lake Drive, East Windsor, NJ, 08520, USA., Ho CT; Department of Food Science, Rutgers University, New Brunswick, NJ, 08901, USA., Pan MH; Institute of Food Sciences and Technology, National Taiwan University, Taipei, 106, Taiwan.; Hubei Key Laboratory of Economic Forest Germplasm Improvement and Resources Comprehensive Utilization, Hubei Collaborative Innovation Center for the Characteristic Resources Exploitation of Dabie Mountains, Huanggang Normal University, Huanggang, 438000, Hubei, China.; Department of Medical Research, China Medical University Hospital, China Medical University, Taichung, 40402, Taiwan.; Department of Health and Nutrition Biotechnology, Asia University, Taichung, 41354, Taiwan.

Publikováno v: Molecular nutrition & food research [Mol Nutr Food Res] 2019 Oct; Vol. 63 (20), pp. e1900514. Date of Electronic Publication: 2019 Aug 12.