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紫苏多糖硒酸改性及理化结构特性分析.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 94, doi. 10.7506/spkx1002-6630-20230206-048
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- Article
利用中压制备液相色谱从蓝莓叶多酚 中分离纯化绿原酸.
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- China Condiment, 2024, v. 49, n. 7, p. 170, doi. 10.3969/j.issn.1000-9973.2024.07.026
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- Article
蓝莓果渣花色苷提取纯化工艺研究.
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- China Condiment, 2024, v. 49, n. 3, p. 175, doi. 10.3969/j.issn.1000-9973.2024.03.029
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- Article
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.
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- China Condiment, 2024, v. 49, n. 1, p. 18, doi. 10.3969/j.issn.1000-9973.2024.01.004
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- Article
紫苏粕酶解工艺优化及其 多肽抗氧化稳定性.
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- Food Research & Development, 2024, v. 45, n. 6, p. 157, doi. 10.12161/j.issn.1005‐6521.2024.06.022
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- Article
与马立克病病毒编码的 miR-M31-3p 互作的宿主靶基因筛选与鉴定.
- Published in:
- Chinese Journal of Preventive Veterinary Medicine / Zhongguo Yufang Shouyi Xuebao, 2019, v. 41, n. 5, p. 441, doi. 10.3969/j.issn.1008-0589.201809030
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- Article
紫苏饼粕微晶纤维素酶法制备及表征.
- Published in:
- Modern Food Science & Technology, 2024, v. 40, n. 5, p. 189, doi. 10.13982/j.mfst.1673-9078.2024.5.0733
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- Article
紫苏饼粕的残油醇提工艺及品质分析.
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- Modern Food Science & Technology, 2022, v. 38, n. 2, p. 218, doi. 10.13982/j.mfst.1673-9078.2022.2.0632
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- Article
不同品种紫苏叶迷迭香酸的提取及其生物活性.
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- Modern Food Science & Technology, 2021, v. 37, n. 1, p. 92, doi. 10.13982/j.mfst.1673-9078.2021.01.0649
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- Article
8 种不同植物油的脂肪酸组成及抗氧化性比较.
- Published in:
- China Oils & Fats, 2021, v. 46, n. 4, p. 68, doi. 10.19902/j.cnki.zgyz.1003-7969.2021.04.014
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- Article
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.
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- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 149, doi. 10.13995/j.cnki.11-1802/ts.035467
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- Article
紫苏叶提取物对美拉德体系晚期糖基化 终末产物生成的抑制作用研究.
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- Journal of Food Safety & Quality, 2023, v. 14, n. 16, p. 143
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- Article
抗氧化肽作用机制研究进展.
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- Journal of Food Safety & Quality, 2022, v. 13, n. 12, p. 3981
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- Article