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Glycosylation, esterification and polymerization of flavonoids and hydroxycinnamates: effects on antioxidant

G Williamson1, G W Plumb, M T Garcia-Conesa

  • 1Biochemistry Department, Institute of Food Research, Colney, Norwich, England.

Basic Life Sciences
|May 9, 2000
PubMed
Abstract

No abstract available in PubMed .

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