Effects of Food Constituents on Absorption and Bioaccessibility of Dietary Synthetic Phenolic Antioxidant by Caco-2 Cells

被引：0
|
作者：
Zhang, Ruirui [1 ,2 ]
Zhang, Qiang [3 ]
Ma, Lena Q. [4 ]
Cui, Xinyi [1 ,2 ]
机构：
[1] State Key Laboratory of Pollution Control and Resource Reuse, School of the Environment, Nanjing University, Nanjing,210023, China
[2] Shenzhen Research Institute of Nanjing University, Shenzhen,518057, China
[3] Department of Environmental Health, Rollins School of Public Health, Emory University, Atlanta,GA,30322, United States
[4] Institute of Soil and Water Resources and Environmental Science, College of Environmental and Resource Sciences, Zhejiang University, Hangzhou,310058, China
来源：
Journal of Agricultural and Food Chemistry | 2020年 / 68卷 / 16期
关键词：
47;
D O I：
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中图分类号：
学科分类号：
摘要：
Journal article (JA)
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页码：4670 / 4677
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