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Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection

Zhixun Shang, Meiqi Li, Weiwei Zhang, Shengbao Cai, Xiaosong Hu, Junjie Yi

2022Food Research International52 citationsDOI

Topics & Concepts

AntioxidantFood scienceFlavonoidChemistryFermentationApigeninABTSDPPHBiochemistryPlant biochemistry and biosynthesisPhytochemicals and Antioxidant ActivitiesMorinda citrifolia extract uses
Analysis of phenolic compounds in pickled chayote and their effects on antioxidant activities and cell protection | Litcius