Stability profiling and degradation products of dihydromyricetin in Dulbecco's modified eagle's medium

H L Zhang,M L Wang,L Z Yi,P Högger,R Arroo,V K Bajpai,M A Prieto,X J Chen, J Simal-Gandara,H Cao

Food Chemistry（2022）

引用 7|浏览12

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摘要

•37 °C in DMEM, dihydromyricetin was gradually converted into several new products.•At 6 °C, the stability of dihydromyricetin in DMEM improved obviously, ascorbic acid significantly enhanced it.

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关键词

Dihydromyricetin,Ampelopsin,Stability,Quinones,DMEM,Vitamin C

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