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

被引：0

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

关键词：

39;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

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