Article ISI SCOPUS
FOOD AND CHEMICAL TOXICOLOGY  (2017)

Evaluation of antioxidant potential, enzyme inhibition activity and phenolic profile of Lathyrus cicera and Lathyrus digitatus: Potential sources of bioactive compounds for the food industry

Llorent-Martínez, E.J.; Ortega-Barrales, P.; Zengin, G; Mocan, A.; Ceylan, R.; Uysal, S.; Aktumsek, A.

Keywords: LATHYUS, HPLC MS, DOCKING EXPERIMENTS, CHLOROGENIC ACID

Más información

Título según WOS: Evaluation of antioxidant potential, enzyme inhibition activity and phenolic profile of Lathyrus cicera and Lathyrus digitatus: Potential sources of bioactive compounds for the food industry
Título según SCOPUS: Evaluation of antioxidant potential, enzyme inhibition activity and phenolic profile of Lathyrus cicera and Lathyrus digitatus: Potential sources of bioactive compounds for the food industry
Título de la Revista: FOOD AND CHEMICAL TOXICOLOGY
Volumen: 107
Editorial: PERGAMON-ELSEVIER SCIENCE LTD
Fecha de publicación: 2017
Página de inicio: 609
Página final: 619
Idioma: English
DOI:

10.1016/j.fct.2017.03.002
Notas: ISI, SCOPUS - ISI, SCOPUS