通过蒸煮高粱谷物,从紫杉醇中生成槲皮素,并从紫杉醇 7-O 葡萄糖苷中生成槲皮素 7-O-葡萄糖苷:它们形成的可能机制

U. Takahama, Yuna Ito, Emiko Yanase, Toshihiro Ansai, S. Hirota
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Formation of quercetin from taxifolin and quercetin 7-O-glucoside from taxifolin 7-O-glucoside by cooking sorghum grains: Possible mechanisms of their formation
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来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
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0
审稿时长
99 days
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