Optimization in continuous phase‐transition extraction of crude flavonoids from finger citron fruit and evaluation on their antiaging activities-Reference-Cited by-同舟云学术

Optimization in continuous phase‐transition extraction of crude flavonoids from finger citron fruit and evaluation on their antiaging activities

Published:2020-02-18 Issue:3 Volume:8 Page:1636-1648
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Chen Haiqiang¹²,Wang Jing¹²,Liu Xiaojuan¹²,Zhou Aimei¹²^ORCID,Xiao Jie¹²,Huang Kaixin²,Chen Hanmin²,Cao Yong¹²

Affiliation:

1. Guangdong Provincial Key Laboratory of Nutraceuticals and Functional Foods College of Food Science South China Agricultural University Guangzhou China

2. Guangdong Zhancui Food co., Ltd. Chaozhou China

Funder

"Sailing Plan" Guangdong Innovation and Entrepreneurship Team Project

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1450

Reference43 articles.

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3. Antioxidant Characterization and Biological Effects of Grape Pomace Extracts Supplementation in Caenorhabditis elegans

4. Compounds that confer thermal stress resistance and extended lifespan

5. Mechanism of Longevity Extension of Caenorhabditis elegans Induced by Pentagalloyl Glucose Isolated from Eucalyptus Leaves

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