响应面优化超临界CO<sub>2</sub>萃取陈皮多甲氧基黄酮研究.
- Published in:
- Food Research & Development, 2019, v. 40, n. 11, p. 16, doi. 10.3969/j.issn.1005-6521.2019.11.003
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- Publication type:
- Article
Works matching AU 李士明
Results: 6
1
2
正相柱色谱法分离制备陈皮中橘皮素和川陈皮素.
- Published in:
- China Brewing, 2019, v. 38, n. 1, p. 170, doi. 10.11882/j.issn.0254-5071-2019.01.034
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- Publication type:
- Article
3
14 种柑橘皮中多甲氧基黄酮成分分析.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 8, p. 136, doi. 10.7506/spkx1002-6630-20181006-026
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- Publication type:
- Article
4
食品中甲基乙二醛的来源、毒性及其 清除剂研究进展.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 263, doi. 10.7506/spkx1002-6630-201807039
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- Publication type:
- Article
5
人造甜味剂对人体健康的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 285, doi. 10.7506/spkx1002-6630-201807042
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- Publication type:
- Article
6
福白菊总黄酮的微波辅助提取工艺优化及其抗氧化活性研究.
- Published in:
- China Brewing, 2020, v. 39, n. 1, p. 170, doi. 10.11882/j.issn.0254-5071.2020.01.033
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- Publication type:
- Article