紫苏粕酶解工艺优化及其 多肽抗氧化稳定性.
- Published in:
- Food Research & Development, 2024, v. 45, n. 6, p. 157, doi. 10.12161/j.issn.1005‐6521.2024.06.022
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- Publication type:
- Article
Works by 侯天宇
Results: 4
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2
超高压预处理紫苏蛋白与大豆蛋白复配蛋白肉的工艺条件优化.
- Published in:
- China Condiment, 2024, v. 49, n. 1, p. 18, doi. 10.3969/j.issn.1000-9973.2024.01.004
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- Publication type:
- Article
3
高效液相色谱法同时定量分析紫苏 不同部位的植物代谢物.
- Published in:
- Modern Food Science & Technology, 2023, v. 39, n. 2, p. 303, doi. 10.13982/j.mfst.1673-9078.2023.2.0296
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- Publication type:
- Article
4
基于体外实验和网络药理学探讨紫苏粕多肽抗氧化 应激的作用机制.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 149, doi. 10.13995/j.cnki.11-1802/ts.035467
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- Publication type:
- Article