EM-T3Comprehensive Reviews in Food Science and Food Safety2025-05-01第 24 卷第 3 期，e70195-e70195高影响力 · 前 10%

Recent Advances in N ‐Ethyl‐2‐Pyrrolidinone‐Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health Benefits

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Comprehensive Reviews in Food Science and Food SafetyWiley (Blackwell Publishing)

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ISSN: 1541-4337

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引用这篇

GAO J, LIN Z, LIN Z, et al. Recent Advances in N ‐Ethyl‐2‐Pyrrolidinone‐Substituted Flavanols (EPSFs), Novel Bioactive Components in Tea: Chemical Structure, Formation Mechanism, and Potential Health Benefits[J]. Comprehensive Reviews in Food Science and Food Safety, 2025, 24(3): e70195-e70195. DOI:10.1111/1541-4337.70195.

著录项

学科: 医学基础医学病理与法医学
类型: 研究论文
期刊: Comprehensive Reviews in Food Science and Food Safety
基金资助: National Natural Science Foundation of China National Key Research and Development Program of China Zhejiang Provincial Outstanding Youth Science Foundation
卷期页: 第 24 卷第 3 期，e70195-e70195
出版: 2025-05-01
语言: 英语
DOI: 10.1111/1541-4337.70195

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