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Hydroxychalcones as potent antioxidants: Structure–activity relationship analysis and mechanism considerations

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Title: Hydroxychalcones as potent antioxidants: Structure–activity relationship analysis and mechanism considerations
Authors: Qian, Yi-Ping1, Shang, Ya-Jing1, Teng, Qing-Feng1, Chang, Jin1, Fan, Gui-Juan1, Wei, Xia1, Li, Ran-Ran1, Li, Hong-Ping1, Yao, Xiao-Jun1, Dai, Fang1, Zhou, Bo bozhou@lzu.edu.cn
Source: Food Chemistry. May2011, Vol. 126 Issue 1, p241-248. 8p.
Database: Academic Search Ultimate
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Header DbId: asn
DbLabel: Academic Search Ultimate
An: 55807970
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PubType: Academic Journal
PubTypeId: academicJournal
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  Data: Hydroxychalcones as potent antioxidants: Structure–activity relationship analysis and mechanism considerations
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  Data: <searchLink fieldCode="JN" term="%22Food+Chemistry%22">Food Chemistry</searchLink>. May2011, Vol. 126 Issue 1, p241-248. 8p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=55807970
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        Value: 10.1016/j.foodchem.2010.11.011
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              Text: May2011
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