Ultra High Pressure Enhances Extraction and Antioxidant Potential of Flavonoids from Chinese Sea Buckthorn Leaves
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Elsevier BV
Reference26 articles.
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2. Chemical fingerprint and quantitative analysis of flavonoids for quality control of sea buckthorn leaves by HPLC and UHPLC-ESI-QTOF-MS;R F Dong;Journal of Functional Foods,2017
3. Effects of pressure level and processing time on the extraction of total phenols, flavonoids, and phenolic acids from Deodeok (Codonopsis lanceolata);X He;Food Science and Biotechnology,2011
4. Identification of polyphenols from Rosa roxburghii Tratt pomace and evaluation of in vitro and in vivo antioxidant activity;D S Huang;Food Chemistry,2022
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