@article{HU2022, 
author = {Xiaoning HU and Tian LI and Qin GUO and Ningyang LI and Yu ZHANG and Yang QU and Xinping WANG and Xiaozhen TANG and Qiang WANG},
title = {Progress in Esterification Modification, Purification and Characterization of Resveratrol},
year = {2022},
journal = {Food Science},
volume = {43},
number = {5},
pages = {374-382},
keywords = {resveratrol, esterification modification, separation and purification, characterization methods},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20201201-021},
doi = {10.7506/spkx1002-6630-20201201-021},
abstract = {Resveratrol is a non-flavonoid polyphenolic compound, and exhibits anti-inflammatory, anti-oxidant, and anti-tumor effects. It has a high melting point and poor lipid solubility and is insoluble in water, which limits its application in the food and medical fields. Esterification modification can reduce the melting point, greatly improve the lipid solubility and bioavailability of resveratrol, and enhance its health benefits. Thus, this article focuses on reviewing recent studies on resveratrol properties, esterification modification methods, separation and purification techniques and characterization methods, and it also discusses future research directions.}
}