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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Bibliographic Details
Main Authors: Xia Guanghui, Li Xinhua, Zhang Zhen, Jiang Yuhang
Format: article
Language:EN
Published: De Gruyter 2021
Subjects:
Online Access:https://doaj.org/article/07cfbfd179dc44a2aa3849e7693c0677
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