Combined acid hydrolysis and fermentation improves bioactivity of citrus flavonoids in vitro and in vivo
酸水解与发酵相结合可提高柑橘类黄酮在体外和体内的生物活性。
期刊:Communications Biology
影响因子:5.1
doi:10.1038/s42003-023-05424-7
König, Alice; Sadova, Nadiia; Dornmayr, Marion; Schwarzinger, Bettina; Neuhauser, Cathrina; Stadlbauer, Verena; Wallner, Melanie; Woischitzschläger, Jakob; Müller, Andreas; Tona, Rolf; Kofel, Daniel; Weghuber, Julian
