摘要
本文对柿叶提取物和柿叶黄酮的抗氧化作用进行了较系统的研究,并探讨了提高其抗氧化效果的途径。
The antioxdant effect of the extract and flavonoids of the persimmon leaveshas been systematically evaluated.The was to improve their antioxygenic effects have beenalso discussed.
出处
《中国食品添加剂》
CAS
1996年第4期4-6,共3页
China Food Additives