Antioxidant and Anti-Inflammatory Effect of Cinnamon (Cinnamomum verum J. Presl) Bark Extract after In Vitro Digestion Simulation
体外消化模拟后肉桂 (Cinnamomum verum J. Presl) 树皮提取物的抗氧化和抗炎作用
期刊:Foods
影响因子:4.7
doi:10.3390/foods12030452
Stefania Pagliari, Matilde Forcella, Elena Lonati, Grazia Sacco, Francesco Romaniello, Pierangela Rovellini, Paola Fusi, Paola Palestini, Luca Campone, Massimo Labra, Alessandra Bulbarelli, Ilaria Bruni