红枣山药蓝莓咀嚼片的研发及其免疫增强功能 评价.
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- Storage & Process, 2024, n. 2, p. 67, doi. 10.3969/j.issn.1009-6221.2022.02.010
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Works matching AU 杨兆艳
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红枣山药蓝莓咀嚼片的研发及其免疫增强功能 评价.
- Published in:
- Storage & Process, 2022, n. 2, p. 67, doi. 10.3969/j.issn.1009-6221.2022.02.010
- By:
- Publication type:
- Article
3
君迁子叶杨梅苷诱导HepG2细胞凋亡 及其作用机制.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 176, doi. 10.7506/spkx1002-6630-20200609-131
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- Article
4
活性引导结合高速逆流色谱分离蓝莓活性成分及其与α-葡萄糖苷酶的相互作用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2023, v. 23, n. 1, p. 41, doi. 10.16429/j.1009-7848.2023.01.005
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5
蓝莓花色昔对H<sub>2</sub>O<sub>2</sub>诱导A549细胞氧化损伤的保护作用.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 12, p. 33
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- Article
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微波辅助提取百合多糖的工艺优化及 其铀表征.
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- Science & Technology of Food Industry, 2023, v. 44, n. 21, p. 227, doi. 10.13386/j.issnl002-0306.2023010007
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- Article
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基于Illumina MiSeq高通量测序分析清香型白酒酒糟微生物群落多样性..
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- China Brewing, 2022, v. 41, n. 1, p. 98, doi. 10.11882/j.issn.0254-5071.2022.01.017
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- Article
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超声辅助双水相提取蓝莓花色苷工艺优化 及其抗肿瘤活性研究.
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- China Food Additives, 2023, v. 34, n. 9, p. 18, doi. 10.19804/j.issn1006-2513.2023.09.003
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