The degradation kinetics and mechanism of moringin in aqueous solution and the cytotoxicity of degraded products

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作者：
Lu, Yuyun [1 ]
Maria Vos, Romy Dorothea [3 ]
Zhang, Yuyu [2 ]
Zhang, Molan [1 ]
Liu, Yunjiao [1 ]
Fu, Caili [4 ]
Liu, Shao Quan [1 ,4 ]
Huang, Dejian [1 ,4 ]
机构：
[1] Department of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore,117542, Singapore
[2] Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing,100048, China
[3] Food Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, AA Wageningen,6700, Netherlands
[4] National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu,215123, China
来源：
Food Chemistry | 2021年 / 364卷
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