Properties of vanillin and its effects on colorectal cancer in vitro and in vivo
Vanillin is responsible for the flavor and smell of vanilla, a widely used flavoring agent. Previous studies showed that vanillin was a good red blood sickle cell inhibitor, anti-microbial agent and anti-mutagen. However, vanillin must be administered at high concentrations and prevented from being...
Saved in:
| 主要作者: | |
|---|---|
| 格式: | Thesis |
| 語言: | English |
| 出版: |
2011
|
| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/27390/1/IB%202011%2027R.pdf |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|