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	Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health (EI收录)
	Ye, Yuhui[1]; Sun-Waterhouse, Dongxiao[1]; You, Lijun[1]; Abbasi, Arshad Mehmood[1,2]
刊名	International Journal of Food Science and Technology
	2017
卷号	52页码:595-607
关键词	Biology Flavonoids Health Health risks Lipids Ozone layer Peptides Polysaccharides Radiation Ultraviolet radiation
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2188097
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 2.510640, China 3.[2] Department of Environmental Sciences, COMSATS Institute of Information Technology [CIIT], Park Road, Islamabad 4.ChakShahzad 5.22060, Pakistan
推荐引用方式 GB/T 7714	Ye, Yuhui[1],Sun-Waterhouse, Dongxiao[1],You, Lijun[1],等. Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health (EI收录)[J]. International Journal of Food Science and Technology,2017,52:595-607.
APA	Ye, Yuhui[1],Sun-Waterhouse, Dongxiao[1],You, Lijun[1],&Abbasi, Arshad Mehmood[1,2].(2017).Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health (EI收录).International Journal of Food Science and Technology,52,595-607.
MLA	Ye, Yuhui[1],et al."Harnessing food-based bioactive compounds to reduce the effects of ultraviolet radiation: a review exploring the link between food and human health (EI收录)".International Journal of Food Science and Technology 52(2017):595-607.

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