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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| Main Authors: | , , , |
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| Format: | article |
| Language: | EN |
| Published: |
De Gruyter
2021
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| Subjects: | |
| Online Access: | https://doaj.org/article/07cfbfd179dc44a2aa3849e7693c0677 |
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