Your browser doesn't support javascript.
loading
Antioxidative properties of bayberry tannins with different mean degrees of polymerization: Controlled degradation based on hydroxyl radicals.
Xia, Shitao; Wei, Zhenyu; Kong, Xiangnan; Jia, Bin; Han, Shuguang.
Affiliation
  • Xia S; College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
  • Wei Z; College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
  • Kong X; College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
  • Jia B; College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China.
  • Han S; College of Materials Science and Engineering, Nanjing Forestry University, Nanjing 210037, China; Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, Nanjing Forestry University, Nanjing 210037, China. Electronic address: hanshg@njfu.edu.cn.
Food Res Int ; 162(Pt B): 112078, 2022 12.
Article in En | MEDLINE | ID: mdl-36461328
Subject(s)
Key words
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Myrica Language: En Journal: Food Res Int Year: 2022 Document type: Article
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Myrica Language: En Journal: Food Res Int Year: 2022 Document type: Article