Food Byproducts as a New and Cheap Source of Bioactive Compounds: Lignans with Antioxidant and Anti-inflammatory Properties from <i>Crataegus pinnatifida</i> Seeds
Xiao‐Xiao Huang(Harbin Institute of Technology), Shao‐Jiang Song(Shenyang Pharmaceutical University), Le Zhou(Nanjing Agricultural University), Yan Zhang(Southwest Minzu University), Ming Bai(Shenyang Pharmaceutical University), Li‐Li Lou(Harbin Electric Corporation (China)), Lingzhi Li(Affiliated Hospital of Southwest Medical University), Qingbo Liu(Shenyang Pharmaceutical University)
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