基于植物广泛靶向代谢组学技术探究小米粥中酚类化合物组成及其抗氧化性.
- Published in:
- Shipin Kexue/ Food Science, 2021, v. 42, n. 4, p. 206, doi. 10.7506/spkx1002-6630-20190813-145
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- Article
Works by 康子悦
Results: 5
1
2
黑豆皮可溶性膳食纤维对糖尿病小鼠 抗炎因子的调节作用.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 9, p. 81, doi. 10.7506/spkx1002-6630-20190512-124
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- Article
3
高粱自然发酵对淀粉分子结构及老化性质的影响.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 18, p. 35, doi. 10.7506/spkx1002-6630-20180923-254
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- Publication type:
- Article
4
全谷物饮品稳定性的多尺度表征方法.
- Published in:
- Science & Technology of Cereals, Oils & Foods, 2023, v. 31, n. 1, p. 48, doi. 10.16210/j.cnki.1007-7561.2023.01.007
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- Article
5
去皮燕麦和全谷物燕麦小肠代谢产物的比较与分析.
- Published in:
- Journal of Henan University of Technology Natural Science Edition, 2024, v. 45, n. 3, p. 49, doi. 10.16433/j.1673-2383.202312120001
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- Publication type:
- Article