6533b7d0fe1ef96bd125b315

RESEARCH PRODUCT

Flavonoids as bioactive components of food: Influence of the 7–o–glycosilation on antioxidant activity of flavanones

Danila Di MajoMaurizio La GuardiaSanto GiammancoVincenzo CilluffoElisa TripoliMarco Giammanco

subject

http://hdl.handle.net/10447/25598