ANTIAGING COMPOUNDS FROM FOOD SOURCES: MECHANISM OF ACTION

Ph.D

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Bibliographic Details
Main Author:	XU PINGKANG
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2021
Subjects:	food and herb plant, flavonoids, structure-activity relationship,mTOR-S6K1,calorie restriction mimics, antiaging
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/210357
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Institution:	National University of Singapore
Language:	English

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