Effect of food processing on the antioxidant activity of flavones from Polygonatum odoratum (Mill.) Druce
Polygonatum odoratum (Mill.) Druce (POD) is a natural plant widely used for food and medicine, thanks to its rich content of a strong antioxidant agent called homoisoflavones. However, food processing methods could affect the stability of POD flavones, resulting in changes to their antioxidant activ...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
De Gruyter
2021-01-01
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| Sraith: | Open Life Sciences |
| Ábhair: | |
| Rochtain ar líne: | https://doi.org/10.1515/biol-2021-0010 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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