Antioxidant capacity of phenolics in Camellia nitidissima Chi flowers and their identification by HPLC Triple TOF MS/MS-Reference-Cited by-同舟云学术

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Antioxidant capacity of phenolics in Camellia nitidissima Chi flowers and their identification by HPLC Triple TOF MS/MS

Published:2018-04-10 Issue:4 Volume:13 Page:e0195508
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Yang Rui,Guan Ying,Wang Weixin,Chen Hongjuan,He Zhaochun,Jia Ai-Qun^ORCID

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Science and Technology Development Program of Modern Agriculture, Nanjing

Six talent peaks project in Jiangsu Province

Fundamental Research Funds for the Central Universities

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference57 articles.

1. Enhancement of antioxidant activity, total phenolic and flavonoid content of black soybeans by solid state fermentation with Bacillus subtilis BCRC 14715;MY Juan;Food microbiol,2010

2. Solid-state cultivation of Trichoderma harzianum NBRI-1055 for modulating natural antioxidants in soybean seed matrix;HB Singh;Bioresour Technol,2010

3. Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1–6;Y Xiao;J Funct Foods,2015

4. In vitro antioxidant properties of different parts of pomegranate flowers;LH Zhang;Food Bioprod Process,2011

5. Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18;Y Xiao;Innovative Food Sci Emerging Technol,2015

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