Insight into structure-activity relationships of hydroxycinnamic acids modified porous starch: The effect of phenolic hydroxy groups
Yunxiang Ma, Ruixi Chen, Zidi Chen, Shenggui Zhang
Topics & Concepts
ChemistryDPPHAntioxidantCinnamic acidStarchOrganic chemistryHydroxycinnamic acidChemical structureNuclear chemistryPhytochemicals and Antioxidant ActivitiesNanocomposite Films for Food PackagingTea Polyphenols and Effects