Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves-Reference-Cited by-同舟云学术

Structural characterization and stability of microencapsulated flavonoids from Lycium barbarum L. leaves

Published:2023 Issue: Volume:43 Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

FAN Yanli¹^ORCID,PEI Yufang¹,CHEN Jinghua¹,ZHA Xiaotong¹,WU Yuxing¹

Affiliation:

1. Ningxia University, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100423&tlng=en

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3. Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastrointestinal digestion and dialysis of apple varieties: bioaccessibility and potential uptake;Bouayed J.;Food Chemistry,2011

4. The antihypertensive potential of flavonoids from Chinese herbal medicine: a review;Cao Y.;Pharmacological Research,2021

5. Antioxidant activity and stability of the flavonoids from Lycium barbarum leaves during gastrointestinal digestion in vitro;Chen J. H.;International Journal of Food Engineering,2020

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