Antioxidant activity and stability of the flavonoids from <i>Lycium barbarum</i> leaves during gastrointestinal digestion <i>in vitro</i>

Jinghua Chen(Ningxia University), Yinhong Niu(Dalian Institute of Chemical Physics), Yanli Fan(Ningxia University), Tingting Kou(Ningxia University)

International Journal of Food Engineering

June 12, 2020

10.1515/ijfe-2019-0315

Cited by 16

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