|
|||||
|
|
Structure characteristics of flavonoids for heterocyclic aromatic amines inhibition using quantitative structure–activity relationship modeling |
|
| Authors: | Lei Zhao Fei Pan Yubin Li Shuai Hao Arshad Mehmood Yong Wang Chengtao Wang |
| Affiliation: | 1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, China;2. Academy of National Food and Strategic Reserves Administration, Beijing, China |
| Abstract: | |
| Keywords: | flavonoids heterocyclic aromatic amines inhibitory effect quantitative structure–activity relationship |
