Juncaceae Species as Sources of Innovative Bioactive Compounds for the Food Industry: In Vitro Antioxidant Activity, Neuroprotective Properties and in Silico Studies

AuthID
 P-00M-YVG
7
Author(s)
Gangadhar, KN
·
Zengin, G
·
Mollica, A
·
Document Type
Article
Year published
2017
Published
in FOOD AND CHEMICAL TOXICOLOGY, ISSN: 0278-6915
Volume: 107, Pages: 590-596 (7)
Indexing
Wos®
Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28400325
SCOPUS: 2-s2.0-85018635619
Wos: WOS:000408596500008
Source Identifiers
ISSN: 0278-6915
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