Advances in flavonoid glycosylation: Chemical and biological basis, mechanisms, physicochemical properties, and applications in the food industry

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DOI:10.1016/j.tifs.2025.105296
文献类型：期刊论文
补充材料：只需要正文
文献链接：https://doi.org/10.1016/j.tifs.2025.105296

Elsevier

Abstract：BackgroundGlycosylated flavonoids (GCs) have emerged as a prominent research focus owing to their diverse bioactivities and promising health benefits. Recent advancements have significantly

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