Abstract
LebensmittelchemieVolume 76, Issue S2 p. S2-340-S2-340 Weitere Themen (ATW-W) From flavonoids occurring in food towards selective ω-hydroxylase inhibitors: Structure-activity relationship and pharmacokinetic properties Nadja Kampschulte, Nadja Kampschulte Wuppertal/D Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstr. 20, Wuppertal/DSearch for more papers by this authorTim Berking, Tim Berking Wuppertal/DSearch for more papers by this authorIbrahim E. Çelik, Ibrahim E. Çelik Wuppertal/DSearch for more papers by this authorStefan F. Kirsch, Stefan F. Kirsch Wuppertal/DSearch for more papers by this authorNils Helge Schebb, Nils Helge Schebb Wuppertal/DSearch for more papers by this author Nadja Kampschulte, Nadja Kampschulte Wuppertal/D Faculty of Mathematics and Natural Sciences, University of Wuppertal, Gaussstr. 20, Wuppertal/DSearch for more papers by this authorTim Berking, Tim Berking Wuppertal/DSearch for more papers by this authorIbrahim E. Çelik, Ibrahim E. Çelik Wuppertal/DSearch for more papers by this authorStefan F. Kirsch, Stefan F. Kirsch Wuppertal/DSearch for more papers by this authorNils Helge Schebb, Nils Helge Schebb Wuppertal/DSearch for more papers by this author First published: 01 September 2022 https://doi.org/10.1002/lemi.202259285AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article. Volume76, IssueS2September 2022Pages S2-340-S2-340 RelatedInformation
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