In vitro antioxidant and cytoprotective properties of Maillard reaction products from phloridzin‐amino acid model systems-Reference-Cited by-同舟云学术

In vitro antioxidant and cytoprotective properties of Maillard reaction products from phloridzin‐amino acid model systems

Published:2017-08-12 Issue:2 Volume:98 Page:590-597
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Han Linna¹,Li Feng¹,Yu Qijian¹,Li Dapeng¹²^ORCID

Affiliation:

1. Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and EngineeringShandong Agricultural University P.R. China

2. National Engineering Research Center for AppleShandong Agricultural University Taian Shandong Province P.R. China

Funder

Shandong “Double Tops” Program

National Key Technology R&D Program in the 12th five-year Plan of China

National Apple Industrial Technology System

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.8503

Reference43 articles.

1. Fruit polyphenols, immunity and inflammation

2. The antioxidant activity of phloretin: the disclosure of a new antioxidant pharmacophore in flavonoids

3. Phlorizin: a review

4. Estimation of the monomeric phenolics of ciders

5. Phloridzin derivatives; food additives/chemopreventative drugs of the future

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