蛹虫草多糖的提取工艺优化及其 抗氧化活性研究.
- Published in:
- Food Research & Development, 2020, v. 41, n. 9, p. 103, doi. 10.12161/j.issn.1005-6521.2020.09.017
- By:
- Publication type:
- Article
Works by 吴杨洋
Results: 8
1
2
超声破碎辅助提取灵芝多糖工艺优化及 抗氧化活性研究.
- Published in:
- Food Research & Development, 2019, v. 40, n. 8, p. 101, doi. 10.3969/j.issn.1005-6521.2019.08.018
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- Publication type:
- Article
3
香菇多糖不同提取方式的比较研究.
- Published in:
- Food Research & Development, 2019, v. 40, n. 6, p. 81, doi. 10.3969/j.issn.1005-6521.2019.06.015
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- Publication type:
- Article
4
灵芝多糖提取工艺优化及抗氧化活性的研究.
- Published in:
- Journal of Food Safety & Quality, 2020, v. 11, n. 14, p. 4636
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- Publication type:
- Article
5
灵芝多糖脱色工艺研究.
- Published in:
- Journal of Food Safety & Quality, 2019, v. 10, n. 4, p. 912
- By:
- Publication type:
- Article
6
香菇醇提物响应面优化及抗氧化活性部位的筛选.
- Published in:
- Journal of Food Safety & Quality, 2018, v. 9, n. 19, p. 5171
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- Publication type:
- Article
7
不同提取方法对松茸多糖理化性质及 抗氧化活性的影响.
- Published in:
- Journal of Food Safety & Quality, 2018, v. 9, n. 19, p. 5164
- By:
- Publication type:
- Article
8
灵芝多糖不同提取方式的比较研究.
- Published in:
- Journal of Food Safety & Quality, 2018, v. 9, n. 18, p. 4921
- By:
- Publication type:
- Article