Structure-antioxidant capacity relationship of dihydrochalcone compounds in Malus

Published 2018 View Full Article

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Title
Structure-antioxidant capacity relationship of dihydrochalcone compounds in Malus
Authors
Keywords
Dihydrochalcone compounds, Glycosylation, o, -Dihydroxyl, Structure-antioxidant capacity relationship, Dissociation, Malus
Journal
FOOD CHEMISTRY
Volume 275, Issue -, Pages 354-360
Publisher
Elsevier BV
Online
2018-09-24
DOI
10.1016/j.foodchem.2018.09.135

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