Improvement of flavonoid aglycone and biological activity of mulberry leaves by solid-state fermentation-Reference-Cited by-同舟云学术

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Improvement of flavonoid aglycone and biological activity of mulberry leaves by solid-state fermentation

Published:2020-06 Issue: Volume:148 Page:112287
ISSN:0926-6690
Container-title:Industrial Crops and Products
language:en
Short-container-title:Industrial Crops and Products

Author:

Guo Na,Zhu Ya-Wei,Jiang Yi-Wei,Li Hong-Kun,Liu Zhi-Ming,Wang Wei,Shan Chun-Hua,Fu Yu-Jie

Funder

National Key R&D Program of China

Research Funds for the Central Universities

Heilongjiang Touyan Innovation Team Program

Publisher

Elsevier BV

Subject

Agronomy and Crop Science

Reference34 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chem.,2014

2. Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity;Bei;J. Funct. Foods,2017

3. Antioxidant and antiradical activities of flavonoids;Burda;J. Agr. Food Chem.,2001

4. Structure–radical scavenging activity relationships of phenolic compounds from traditional Chinese medicinal plants;Cai;Life Sci.,2006

5. Assessment of Mulberry leaf as a potential feed supplement for animal feeding in PR China;Cai;Asian-australas. J. Anim. Sci.,2019

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