绞股蓝中6 种多酚化合物的HPLC检测及其 醇提液的抗氧化活性.
- Published in:
- Shipin Kexue/ Food Science, 2019, v. 40, n. 14, p. 265, doi. 10.7506/spkx1002-6630-20180827-293
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- Publication type:
- Article
Works matching AU 邓俊琳
Results: 6
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2
藜麦体外模拟消化过程中酚类物质含量及抗氧化活性的变化.
- Published in:
- Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao, 2021, v. 21, n. 8, p. 283, doi. 10.16429/j.1009-7848.2021.08.030
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- Publication type:
- Article
3
5 种处理方法对赶黄草功效成分, 体外 抗氧化性和抑菌活性的影响.
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- Food & Machinery, 2025, n. 3, p. 134, doi. 10.13652/j.spjx.1003.5788.2024.80559
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- Publication type:
- Article
4
渥堆发酵过程中藏茶化学成分的变化.
- Published in:
- Food & Machinery, 2023, n. 9, p. 26, doi. 10.13652/j.spjx.1003.5788.2022.80938
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- Publication type:
- Article
5
挤压膨化对青稞中不同形态多酚组成及 抗氧化活性的影响.
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- Food & Machinery, 2021, n. 3, p. 36, doi. 10.13652/j.issn.1003-5788.2021.03.007
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- Publication type:
- Article
6
长林无性系油茶抗旱性的综合评价.
- Published in:
- Guihaia, 2016, v. 36, n. 6, p. 735, doi. 10.11931/guihaia.gxzw201405006
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- Publication type:
- Article