核桃叶多糖对脂质和DNA氧化损伤的 作用研究.
- Published in:
- Food Research & Development, 2021, v. 42, n. 18, p. 8, doi. 10.12161/j.issn.1005-6521.2021.18.002
- By:
- Publication type:
- Article
Works matching AU 肖海芳
Results: 5
1
2
共包埋姜黄素和还原型谷胱甘肽的 纳米脂质体的制备、修饰与表征.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 6, p. 32, doi. 10.7506/spkx1002-6630-20230519-187
- By:
- Publication type:
- Article
3
共包埋姜黄素和还原型谷胱甘肽的 纳米脂质体的制备、修饰与表征.
- Published in:
- Shipin Kexue/ Food Science, 2024, v. 45, n. 5, p. 32, doi. 10.7506/spkx1002-6630-20230519-187
- By:
- Publication type:
- Article
4
菊苣酸对活性氧诱导脂质和DNA氧化损伤的影响.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 13, p. 235, doi. 10.7506/spkx1002-6630-201813035
- By:
- Publication type:
- Article
5
菊苣酸对蛋白质氧化损伤的作用.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 7, p. 119, doi. 10.7506/spkx1002-6630-201807018
- By:
- Publication type:
- Article