flavoniods

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1.

Flavoniods content was decreasing during alcohol fermentation process and increasing during acetic acid fermentation process.

总黄酮含量在酒精发酵阶段减少，在醋酸发酵阶段增加；

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2.

Progress in research of the extracting and purifying technology of flavoniods

黄酮类化合物提取和纯化工艺研究进展

3.

Research on the mechanism of antioxidation of flavoniods from leaves of Litsea coreana

豹皮樟黄酮类提取物抗氧化作用机制的研究

4.

The scavenging effect of flavoniods of glycyrrhiza on hydroxyl radical studied in vitro

甘草总黄酮清除羟自由基作用的体外实验探讨

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5.

Study on the process for extraction of total flavoniods from bamboo leaf by orthogonal test

正交试验法优化竹叶总黄酮提取工艺研究

6.

The Preliminary Studies on Antioxidation of Three Kinds of Flavoniods from Litsea coreana

老鹰茶中三种黄酮类物质抗脂质过氧化作用初探