Influence of Hydroxyl Substitution on the Suppression of Flavonol in Harmful Glycation Product Formation and the Inhibition Mechanism Revealed by Spectroscopy and Mass Spectrometry-Reference-Cited by-同舟云学术

Influence of Hydroxyl Substitution on the Suppression of Flavonol in Harmful Glycation Product Formation and the Inhibition Mechanism Revealed by Spectroscopy and Mass Spectrometry

Published:2020-07-14 Issue:31 Volume:68 Page:8263-8273
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhang Lu¹,Zhou Wen-na¹,Tu Zong-cai¹²^ORCID,Yang Si-hang¹,Xu Liang¹,Yuan Tao¹^ORCID

Affiliation:

1. National R&D Center for Freshwater Fish Processing, and Engineering Research Center of Freshwater Fish High-value Utilization of Jiangxi Province, College of Life Science, Jiangxi Normal University, Nanchang, Jiangxi 330022, China

2. State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang, Jiangxi 330047, China

Funder

National Natural Science Foundation of China

Agriculture Research System of China

Key Youth Foundation of Jiangxi Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.0c03163

Reference41 articles.