Insights into structure-antioxidant activity relationships of polyphenol-phospholipid complexes: The effect of hydrogen bonds formed by phenolic hydroxyl groups

作者：Yan Xiang, Min Xiang, Yingyi Mao, Lunjie Huang, Qiang He, Dong Yi · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144471 · 被引用次数：29 · 研究领域：Free Radicals and Antioxidants、Phytochemicals and Antioxidant Activities、Biochemical effects in animals