Effect of flavonoids from <i>Lycium barbarum</i> leaves on the oxidation of myofibrillar proteins in minced mutton during chilled storageYinhong Niu, Tingting Kou, Yanli Fan et al.|Journal of Food Science|2021Cited by 24
Antioxidant activity and stability of the flavonoids from <i>Lycium barbarum</i> leaves during gastrointestinal digestion <i>in vitro</i>Jinghua Chen, Yinhong Niu, Tingting Kou et al.|International Journal of Food Engineering|2020Cited by 16