Xia S, Wei Z, Kong X, Jia B, Han S. Antioxidative properties of bayberry tannins with different mean degrees of polymerization: Controlled degradation based on hydroxyl radicals.
Food Res Int 2022;
162:112078. [DOI:
10.1016/j.foodres.2022.112078]
[Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2022] [Revised: 09/25/2022] [Accepted: 10/22/2022] [Indexed: 11/06/2022]