牡丹花蕊黄酮对H<sub>2</sub>O<sub>2</sub>诱导RAW264.7巨噬细胞 损伤的保护作用.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 21, p. 142, doi. 10.7506/spkx1002-6630-201821021
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- Publication type:
- Article
Works by 马丽苹
Results: 8
1
2
金银花叶黄酮体外抗氧化能力及对H<sub>2</sub>O<sub>2</sub>诱导 RAW264.7巨噬细胞损伤的保护作用
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 11, p. 139, doi. 10.7506/spkx1002-6630-201811022
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- Publication type:
- Article
3
绿豆皮可溶性膳食纤维的抗氧化作用.
- Published in:
- Shipin Kexue/ Food Science, 2018, v. 39, n. 3, p. 182, doi. 10.7506/spkx1002-6630-201803028
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- Publication type:
- Article
4
牡丹籽蛋白酶解产物对禽多杀性巴氏杆菌pff>A基因 DNA疫苗免疫效果的影响.
- Published in:
- Chinese Journal of Preventive Veterinary Medicine / Zhongguo Yufang Shouyi Xuebao, 2019, v. 41, n. 10, p. 1053, doi. 10.3969/j.issn.1008-0589.201903019
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- Publication type:
- Article
5
挤压对山药中非淀粉多糖理化性质和 生物活性的影响.
- Published in:
- China Food Additives, 2022, v. 33, n. 1, p. 164, doi. 10.19804/j.issn1006-2513.2022.01.027
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- Publication type:
- Article
6
绿豆糜/亲水胶体复合物流变学性质及在三维打印吞咽 障碍食品中的应用研究
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 10, p. 169, doi. 10.13995/j.cnki.11-1802/ts.038411
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- Publication type:
- Article
7
甘薯叶粉添加量对面包品质、抗氧化性及淀粉消化性的影响.
- Published in:
- Food & Fermentation Industries, 2024, v. 50, n. 1, p. 196, doi. 10.13995/j.cnki.11-1802/ts.033380
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- Publication type:
- Article
8
香菇酱研究进展.
- Published in:
- Food & Machinery, 2022, n. 11, p. 225, doi. 10.13652/j.spjx.1003.5788.2022.90215
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- Publication type:
- Article