The influence of different treatments on the free radical scavenging activity of burdock and variations of its active components

Type
article
Resource
Food Chem. (in press).
Date Issued
2004
Author(s)
吳安邦
Chen FA*; Wu AB; Chen CY;
Subjects
藥學系
期刊論文
URI
File(s)
Loading...
Thumbnail Image
Name

attachment.pdf

Size

33.85 KB

Format

Adobe PDF

Checksum

(MD5):e7e290021b136345939e50aa8bedab6c

Copyright Notice

● The digital content on this platform is part of the Taipei Medical University Institutional Repository, featuring various academic works and outputs from the institution. It offers free access to academic research and public education for non-commercial use.

● Please use the content appropriately and within legal boundaries to respect copyright owners' rights. For commercial use, please obtain prior authorization from the copyright owner. Users must not use TMUIR for any illegal purposes.

● By utilising the platform, users are deemed to have fully accepted and understood all the regulations set out in this statement, relevant laws of the Republic of China, all international internet regulations, and usage conventions.

● TMUIR is committed to protecting the interests of copyright owners. If you believe that any material on this website infringes copyright, please contact our staff at libirtmu@gmail.com, and we will remove the work from the repository.

Built with DSpace-CRIS software - Extension maintained and optimized by 4Science