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The stability and degradation products of polyhydroxy flavo..:
Shiye Lin
;
Jesus Simal-Gandara
;
Hui Cao
.
http://www.sciencedirect.com/science/article/pii/S2665927123000771. , 2023
Link:
https://doi.org/10.1016/j.crfs.2023.100509
RT Journal T1
The stability and degradation products of polyhydroxy flavonols in boiling water
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:688c2bb6811846df937743e237046f41&Exemplar=1&LAN=DE A1 Shiye Lin A1 Jesus Simal-Gandara A1 Hui Cao A1 Jianbo Xiao PB Elsevier YR 2023 K1 Stability K1 Flavonols K1 Degradation K1 Oxidation K1 Nutrition. Foods and food supply K1 TX341-641 K1 Food processing and manufacture K1 TP368-456 JF http://www.sciencedirect.com/science/article/pii/S2665927123000771 LK http://dx.doi.org/https://doi.org/10.1016/j.crfs.2023.100509 DO https://doi.org/10.1016/j.crfs.2023.100509 SF ELIB - SuUB Bremen
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