黑果枸杞多酚类化合物研究进展.
- Published in:
- Food Research & Development, 2024, v. 45, n. 13, p. 214, doi. 10.12161/j.issn.1005‐6521.2024.13.029
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- Publication type:
- Article
Works by 禄璐
Results: 10
1
2
黑果枸杞‐酿酒葡萄混合果酒酿造过程中 花色苷稳定性研究.
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- Food Research & Development, 2024, v. 45, n. 10, p. 75, doi. 10.12161/j.issn.1005-6521.2024.10.011
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- Article
3
基于广泛靶向代谢组学分析比较不同制茶 工序下枸杞芽茶代谢物的变化.
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- Shipin Kexue/ Food Science, 2025, v. 46, n. 5, p. 245, doi. 10.7506/spkx1002-6630-20240803-021
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- Article
4
宁夏枸杞酚类及其衍生物的研究与应用进展.
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- Shipin Kexue/ Food Science, 2024, v. 45, n. 17, p. 316, doi. 10.7506/spkx1002-6630-20231215-129
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- Article
5
中压制备色谱法分离黑果枸杞中2 个矮牵牛素 花色苷及其对胰脂肪酶的抑制活性.
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- Shipin Kexue/ Food Science, 2023, v. 44, n. 22, p. 16, doi. 10.7506/spkx1002-6630-20221111-125
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- Article
6
枸杞粉及其多糖对环磷酰胺致免疫低下小鼠 免疫及肠道菌群的调节作用.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 11, p. 137, doi. 10.7506/spkx1002-6630-20210402-027
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- Article
7
黑果枸杞花色苷提取物对胰脂肪酶活性的影响.
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- Shipin Kexue/ Food Science, 2020, v. 41, n. 5, p. 8, doi. 10.7506/spkx1002-6630-20190620-234
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- Article
8
黑果枸杞花色苷纳米颗粒的制备及其对氧化低密度脂 蛋白诱导的人脐静脉融合细胞氧化损伤的保护作用.
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- Shipin Kexue/ Food Science, 2019, v. 40, n. 17, p. 162, doi. 10.7506/spkx1002-6630-20180710-134
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- Article
9
枸杞色泽与其类胡萝卜素含量和组成的相关性.
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- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 81, doi. 10.7506/spkx1002-6630-201805013
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- Article
10
枸杞蜂花粉主要化学成分与抗氧化作用.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 4, p. 219, doi. 10.7506/spkx1002-6630-201804033
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- Publication type:
- Article