Characterization of emulsion co-encapsulated with probiotics and quercetin and its effect on the storage quality of Harbin red sausage
- Reference:
- Meat Science
- 2025
- 221
- 109737
- DOI:
- 10.1016/j.meatsci.2024.109737
Here we provide a literature database for flavonoids, focused upon quercetin, rutin, isorhamnetin, and their related compounds. Original papers and reviews about in vitro, in vivo, and clinical pharmacologies are contained here.