百香果高酯果胶-酚酸衍生物的分子特征、体外抗氧化和免疫活性.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 17, p. 84, doi. 10.7506/spkx1002-6630-20210706-052
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- Article
Works matching AU 宋子波
Results: 6
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低酯果胶-咖啡酸交联物的构成机理及与抗氧化 活性的构效关系.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 9, p. 19, doi. 10.7506/spkx1002-6630-20210406-068
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- Article
3
罗望子种皮原花青素系统的非酶褐变动力学 和食品配方因素影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 26, doi. 10.7506/spkx1002-6630-20210617-202
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- Article
4
射频结合热水浴对接种大肠杆菌酸木瓜的杀菌动力学.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 12, p. 267, doi. 10.16429/j.1009-7848.2024.12.024
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- Article
5
小分子糖-罗望子多糖复合凝胶特性研究.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2024, v. 24, n. 4, p. 69, doi. 10.16429/j.1009-7848.2024.04.007
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- Article
6
罗望子种仁球蛋白结构和功能特性的构效关系.
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- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 9, p. 272, doi. 10.16429/j.1009-7848.2021.09.030
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- Article