Effects of<i> in vitro</i> simulated digestion on polyphenol, flavonoid anthocyanin and synergistic antioxidant activity of composite black rice porridge

doi:10.13995/j.cnki.11-1802/ts.027008

Effects of in vitro simulated digestion on polyphenol, flavonoid anthocyanin and synergistic antioxidant activity of composite black rice porridge

ZHU Renwei, DUN Huiyu, LIU Ting, LU Jun

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 133-140.

PDF(2532 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (20) : 133-140. DOI: 10.13995/j.cnki.11-1802/ts.027008

Effects of in vitro simulated digestion on polyphenol, flavonoid anthocyanin and synergistic antioxidant activity of composite black rice porridge

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(20): 133-140 https://doi.org/10.13995/j.cnki.11-1802/ts.027008

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(2532 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-02-06	2021-03-15	2021-10-25
Issue Date
2021-11-18

Please choose a citation manager

Content to export