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花色苷与淀粉复合物的制备及应用研究进展.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 13, p. 317, doi. 10.7506/spkx1002-6630-20220731-349
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- Article
吡喃花色苷结构及其性质研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 13, p. 199, doi. 10.7506/spkx1002-6630-20210517-205
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- Article
花色苷递送系统研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 245, doi. 10.7506/spkx1002-6630-20210310-130
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- Article
姜酚减肥降脂机制研究进展.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 5, p. 356, doi. 10.7506/spkx1002-6630-20201120-215
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- Article
Orbitrap Fusion Lumos三合一质谱技术分析鳜鱼、 金鲳鱼和鲟鱼肌动蛋白肽指纹图谱的差异性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 18, p. 269, doi. 10.7506/spkx1002-6630-20210323-287
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- Article
超声波处理对玉米黄质的降解机制研究.
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- Journal of Agricultural Science & Technology (1008-0864), 2016, v. 18, n. 2, p. 110, doi. 10.13304/j.nykjdb.2015.629
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- Article
超声催陈对葡萄酒色泽品质的影响.
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- Food Research & Development, 2023, v. 44, n. 15, p. 15, doi. 10.12161/j.issn.1005-6521.2023.15.003
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- Article
食品微生物对花色昔呈色的影响.
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- Journal of Chinese Institute of Food Science & Technology, 2023, v. 23, n. 4, p. 463, doi. 10.16429/j.1009-7848.2023.04.041
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- Article
双水相法制备鳜鱼(Siniperca chuatsi) 肌动蛋白及定量分析.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 12, p. 234, doi. 10.7506/spkx1002-6630-20190630-424
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- Article
食源性天然产物中多糖干预炎症性肠病的 研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 13, p. 281, doi. 10.7506/spkx1002-6630-20180619-371
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- Article
黄酮类物质对皮肤光损伤保护的研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 11, p. 246, doi. 10.7506/spkx1002-6630-20180504-057
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- Article
食品功能成分对氧化三甲胺介导的动脉粥样硬化的影响研究进展.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 7, p. 261, doi. 10.7506/spkx1002-6630-20180313-164
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- Article
利用中压制备液相色谱从桑葚中快速制备 矢车菊素-3-葡萄糖苷单体.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 3, p. 94, doi. 10.7506/spkx1002-6630-20180108-094
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- Article