Physicochemical properties of dihydromyricetin and the effects of ascorbic acid on its stability and bioavailability.
Cui-Cui SunYing LiZhong-Ping YinQing-Feng ZhangPublished in: Journal of the science of food and agriculture (2020)
The degradation of DMY is one reason for its poor bioavailability. The presence of AA could significantly improve the stability of DMY, and further improve its bioavailability in rats. © 2020 Society of Chemical Industry.
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