The degradation kinetics and mechanism of moringin in aqueous solution and the cytotoxicity of degraded products
Yuyun LuDepartment of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, SingaporeRomy Dorothea Maria VosFood Quality and Design Group, Department of Agrotechnology and Food Sciences, Wageningen University, P.O. Box 17, 6700 AA Wageningen, the NetherlandsYuyu ZhangBeijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University (BTBU), Beijing 100048, ChinaMolan ZhangDepartment of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, SingaporeYunjiao LiuDepartment of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, SingaporeCaili FuNational University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, ChinaShao‐Quan LiuDepartment of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, ChinaDejian HuangDepartment of Food Science and Technology, Science Drive 2, Faculty of Science, National University of Singapore, Singapore 117542, Singapore; National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China. Electronic address: [email protected]
2021en
ABI
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