Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols

Yixuan Wang; Chenxi Wang; Junling Shi

doi:10.1016/j.fochx.2024.101776

journal article Open Access Oct 01, 2024

Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols

Yixuan Wang

Chenxi Wang

Junling Shi

Food Chemistry: X Vol. 23 pp. 101776 · Elsevier BV

View at Publisher Save 10.1016/j.fochx.2024.101776

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Details

Published: Oct 01, 2024
Vol/Issue: 23
Pages: 101776
License: View

Authors

Department of Orthopaedics, Shanghai Key Laboratory for Prevention and Treatment of Bone and Joint Diseases, Shanghai Institute of Traumatology and Orthopaedics, Ruijin Hospital, Shanghai Jiao Tong University School of Medicine, Shanghai 200025, China

J

Junling Shi

Funding

National Natural Science Foundation of China Award: 32260568

Shihezi University Award: CXBJ201901

Cite This Article

Yixuan Wang, Chenxi Wang, Junling Shi (2024). Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols. Food Chemistry: X, 23, 101776. https://doi.org/10.1016/j.fochx.2024.101776

Effects of derivatization and probiotic transformation on the antioxidative activity of fruit polyphenols

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