Characterization and Modulation of the Bitterness of Polymethoxyflavones Using Sensory and Receptor-Based Methods
Author:
Affiliation:
1. Unilever R&D Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b05833
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1. Flavonoids as Antioxidants
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3. Hypolipidemic Effects and Absorption of Citrus Polymethoxylated Flavones in Hamsters with Diet-Induced Hypercholesterolemia
4. Anti-inflammatory Activity of an Orange Peel Polymethoxylated Flavone, 3′,4′,3,5,6,7,8-Heptamethoxyflavone, in the Rat Carrageenan/Paw Edema and Mouse Lipopolysaccharide-Challenge Assays
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