The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar

Guifeng Li, Ni Yan, Guoqin Li

Open source

DOI: 10.3390/foods11111647
Published: 2022-06-02
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods11111647,
  title = {The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar},
  author = {Guifeng Li and Ni Yan and Guoqin Li},
  year = {2022},
  journal = {Foods},
  doi = {10.3390/foods11111647},
  url = {https://doi.org/10.3390/foods11111647}
}

RIS

TY  - JOUR
TI  - The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar
AU  - Guifeng Li
AU  - Ni Yan
AU  - Guoqin Li
PY  - 2022
JO  - Foods
DO  - 10.3390/foods11111647
UR  - https://doi.org/10.3390/foods11111647
ER  -

APA

Li, G., Yan, N., & Li, G. (2022). The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar. Foods. https://doi.org/10.3390/foods11111647

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crossref · retrieved 2026-09-26T02:41:59.585Z