Juncaceae species as sources of innovative bioactive compounds for the food industry: In vitro antioxidant activity, neuroprotective properties and in silico studies | - CCMAR -

Journal Article

TitleJuncaceae species as sources of innovative bioactive compounds for the food industry: In vitro antioxidant activity, neuroprotective properties and in silico studies
Publication TypeJournal Article
AuthorsRodrigues, MJoão, Gangadhar, KN, Zengin, G, Mollica, A, Varela, J, Barreira, L, Custódio, L
Year of Publication2017
JournalFood and Chemical Toxicology
Volume107
Date PublishedJan-09-2017
Pagination590 - 596
ISSN02786915
URLhttps://linkinghub.elsevier.com/retrieve/pii/S0278691517301746
DOI10.1016/j.fct.2017.04.006
Short TitleFood and Chemical Toxicology
CCMAR Authors