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Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice
| Naziv: | Procyanidins in rice cooked with adzuki bean and their contribution to the reduction of nitrite to nitric oxide ((NO)-N-center dot) in artificial gastric juice | Autori: | Takahama, Umeo; Hirota, Sachiko; Morina, Filis   |
Godina: | 2020 | Publikacija: | International Journal of Food Sciences and Nutrition | ISSN: | 0963-7486 International Journal of Food Sciences and Nutrition Pretraži identifikator |
Izdavač: | Taylor & Francis Ltd, Abingdon | Tip rezultata: | Naučni članak | Kolacija: | vol. 71 br. 1 str. 63-73 | DOI: | 10.1080/09637486.2019.1605338 | WoS-ID: | 000469575700001 | Scopus-ID: | 2-s2.0-85065438393 | PMID: | 31055987 | URI: | http://rimsi.imsi.bg.ac.rs/handle/123456789/1392 https://enauka.gov.rs/handle/123456789/533355 |
Projekat: | 16K00836 Kieikai Research FoundationKieikai Research Foundation Ministry of Education of the Czechia EUEuropean Commission [CZ.02.1.01/0.0/0.0/15_003/0000336] |
M-kategorija: | 21M21 - Vodeći međunarodni časopis kategorije M21 |
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