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Authors
Zhang, Juanjuan
Zhou, Li
Cui, Lili
Liu, Zhenhua
Wei, Jinfeng
Kang, Wenyi
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Funding
Funding for this research was provided by:
Key Project in Science and Technology Agency of Henan Province (192102110112, 192102110214, 182102410083)
Innovation Training Program for College Students (201910475107, MSCXSY2019036)
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This article is maintained by: Elsevier
Article Title: Antioxidant and α-glucosidase inhibitiory activity of Cercis chinensis flowers
Journal Title: Food Science and Human Wellness
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.fshw.2020.04.003
Content Type: article
Copyright: © 2020 Production and hosting by Elsevier B.V. on behalf of Beijing Academy of Food Sciences.
