绿豆RS4 · Se (IV) 制备、结构表征及 对酶活抑制动力学.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 20, p. 53, doi. 10.7506/spkx1002-6630-20210907-089
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- Article
Works by 苏有韬
Results: 4
1
2
微波间歇干燥对北方粳高粱蛋白质 及淀粉品质的影响.
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- Shipin Kexue/ Food Science, 2022, v. 43, n. 7, p. 52, doi. 10.7506/spkx1002-6630-20201225-293
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- Article
3
小米麸皮水溶性膳食纤维-Cr(III)配合物的 合成、表征及其体外抗氧化活性.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 21, p. 46, doi. 10.7506/spkx1002-6630-20200902-023
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- Article
4
小米硒化水溶性膳食纤维的抗氧化活性 及对小鼠肠道菌群产色氨酸能力的影响.
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- Shipin Kexue/ Food Science, 2021, v. 42, n. 11, p. 144, doi. 10.7506/spkx1002-6630-20200709-132
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- Article