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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...
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| Pubblicato in: | Open Life Sci |
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| Autori principali: | , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
De Gruyter
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7874555/ https://ncbi.nlm.nih.gov/pubmed/33817302 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1515/biol-2021-0010 |
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