加热方式对紫色马铃薯营养成分及 抗氧化活性的影响.
- Published in:
- Shipin Kexue/ Food Science, 2023, v. 44, n. 20, p. 245, doi. 10.7506/spkx1002-6630-20220917-164
- By:
- Publication type:
- Article
Works by 赖灯妮
Results: 6
1
2
高菜硫代葡萄糖苷提取物对人结肠癌细胞 HCT116的抑制作用.
- Published in:
- Shipin Kexue/ Food Science, 2020, v. 41, n. 23, p. 172, doi. 10.7506/spkx1002-6630-20200223-245
- By:
- Publication type:
- Article
3
果蔬中多酚类化合物双向调控Nrf2/Keap1 信号通路的研究进展.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 5, p. 311, doi. 10.7506/spkx1002-6630-201805046
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- Publication type:
- Article
4
果蔬中主要污染物与污染状况及其 危害研究进展.
- Published in:
- Journal of Food Safety & Quality, 2024, v. 15, n. 16, p. 69, doi. 10.19812/j.cnki.jfsq11-5956/ts.20240529007
- By:
- Publication type:
- Article
5
氯吡脲处理对 6 种猕猴桃品质和货架期的影响.
- Published in:
- Journal of Food Safety & Quality, 2023, v. 14, n. 1, p. 146
- By:
- Publication type:
- Article
6
HS-SPME-GC-MS 结合化学计量学分析 低温驯化猕猴桃的挥发性成分.
- Published in:
- Science & Technology of Food Industry, 2025, v. 46, n. 9, p. 329, doi. 10.13386/j.issn1002-0306.2024050371
- By:
- Publication type:
- Article