H: Health, Nutrition, & Food
Xanthine Oxidase Inhibitory Activity and Hypouricemic Effect of Aspalathin from Unfermented Rooibos
Article first published online: 21 NOV 2013
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 78, Issue 12, pages H1935–H1939, December 2013
How to Cite
Kondo, M., Hirano, Y., Nishio, M., Furuya, Y., Nakamura, H. and Watanabe, T. (2013), Xanthine Oxidase Inhibitory Activity and Hypouricemic Effect of Aspalathin from Unfermented Rooibos. Journal of Food Science, 78: H1935–H1939. doi: 10.1111/1750-3841.12304
- Issue published online: 11 DEC 2013
- Article first published online: 21 NOV 2013
- Manuscript Accepted: 2 OCT 2013
- Manuscript Received: 22 APR 2013
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