| Lingua originale | English |
|---|---|
| Stato di pubblicazione | Published - 2006 |
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Di Majo D; La Guardia M; Giammanco S; Cilluffo V; Tripoli E; Giammanco M (2006). Flavonoids as bioactive components of food: influence of the 7-o-glycosilation on antioxidant activity of flavanones.
Flavonoids as bioactive components of food: influence of the 7-o-glycosilation on antioxidant activity of flavanones. / Di Majo D; La Guardia M; Giammanco S; Cilluffo V; Tripoli E; Giammanco M.
2006.Risultato della ricerca: Paper
Di Majo D; La Guardia M; Giammanco S; Cilluffo V; Tripoli E; Giammanco M 2006, 'Flavonoids as bioactive components of food: influence of the 7-o-glycosilation on antioxidant activity of flavanones'.
Di Majo D; La Guardia M; Giammanco S; Cilluffo V; Tripoli E; Giammanco M. Flavonoids as bioactive components of food: influence of the 7-o-glycosilation on antioxidant activity of flavanones. 2006.
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title = "Flavonoids as bioactive components of food: influence of the 7-o-glycosilation on antioxidant activity of flavanones",
author = "{Di Majo D; La Guardia M; Giammanco S; Cilluffo V; Tripoli E; Giammanco M} and Vincenzo Cilluffo and Santo Giammanco and {La Guardia}, Maurizio and Marco Giammanco and {Di Majo}, Danila and Elisa Tripoli",
year = "2006",
language = "English",
}
TY - CONF
T1 - Flavonoids as bioactive components of food: influence of the 7-o-glycosilation on antioxidant activity of flavanones
AU - Di Majo D; La Guardia M; Giammanco S; Cilluffo V; Tripoli E; Giammanco M
AU - Cilluffo, Vincenzo
AU - Giammanco, Santo
AU - La Guardia, Maurizio
AU - Giammanco, Marco
AU - Di Majo, Danila
AU - Tripoli, Elisa
PY - 2006
Y1 - 2006
UR - http://hdl.handle.net/10447/4962
M3 - Paper
ER -