胶网藻多糖分离纯化、化学组成及其抗氧化活性.
- Published in:
- Food Research & Development, 2023, v. 44, n. 2, p. 57, doi. 10.12161/j.issn.1005-6521.2023.02.009
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- Article
Works matching AU 刘平怀
Results: 7
1
2
丁香不同部位挥发油的GC-MS成分分析 和抗氧化活性比较.
- Published in:
- Food Research & Development, 2022, v. 43, n. 8, p. 146, doi. 10.12161/j.issn.1005-6521.2022.08.020
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- Article
3
药食同源植物丁香各部位抗营养因子分析.
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- Food Research & Development, 2020, v. 41, n. 7, p. 177, doi. 10.12161/j.issn.1005-6521.2020.07.030
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- Article
4
益智不同部位营养成分与质量评价.
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- Food Research & Development, 2018, v. 39, n. 17, p. 160, doi. 10.3969/j.issn.1005-6521.2018.17.029
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- Article
5
比较转录组解析氮限制对微藻 Ankistrodesmus sp.HJ12 油脂和淀粉积累的分子调控机制.
- Published in:
- China Oils & Fats, 2023, v. 48, n. 1, p. 137, doi. 10.19902/j.cnki.zgyz.1003-7969.210668
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- Article
6
栅藻多糖的复合酶法提取工艺、化学组成 及其抗氧化活性研究.
- Published in:
- China Condiment, 2024, v. 49, n. 7, p. 176, doi. 10.3969/j.issn.1000-9973.2024.07.027
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- Article
7
三宝木属植物化学成分及其药理活性研究进展.
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- China Journal of Chinese Materia Medica, 2020, v. 45, n. 19, p. 4589, doi. 10.19540/j.cnki.cjcmm.20200710.601
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- Article