Hypohalous acid-mediated halogenation of resveratrol and its role in antioxidant and antimicrobial activities

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	Hypohalous acid-mediated halogenation of resveratrol and its role in antioxidant and antimicrobial activities
刊名	FOOD CHEMISTRY
	2012-12-01
卷号	135 期号:3
关键词	Myeloperoxidase Resveratrol Hypohalous acids Antioxidant Antimicrobial Cytotoxicity
ISSN号	0308-8146
通讯作者	Jin, XL (reprint author), Lanzhou Univ, State Key Lab Appl Organ Chem, Lanzhou 730000, Gansu, Peoples R China.
学科主题	Chemistry ; Food Science & Technology ; Nutrition & Dietetics
资助信息	National Natural Science Foundation of China [20972063]; 111 Project, Program for New Century Excellent Talents in University [NCET-06-0906]; Fundamental Research Funds for the Central Universities
语种	英语
WOS记录号	WOS:000310396700053
内容类型	期刊论文
源URL	[http://202.201.7.4:8080/handle/262010/75384]
专题	化学化工学院_期刊论文
推荐引用方式 GB/T 7714	. Hypohalous acid-mediated halogenation of resveratrol and its role in antioxidant and antimicrobial activities[J]. FOOD CHEMISTRY,2012,135(3).
APA	(2012).Hypohalous acid-mediated halogenation of resveratrol and its role in antioxidant and antimicrobial activities.FOOD CHEMISTRY,135(3).
MLA	"Hypohalous acid-mediated halogenation of resveratrol and its role in antioxidant and antimicrobial activities".FOOD CHEMISTRY 135.3(2012).