回复trueyeoman发表于:2020/8/22 21:00:01悬赏金额:
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【序号】:1
【作者】:M. B. Terenina, T. A. Misharina, N. I. Krikunova, E. S. Alinkina, L. D. Fatkulina and A. K. Vorob’yova
【题名】:Oregano essential oil as an inhibitor of higher fatty acid oxidation
【期刊】:Applied Biochemistry and Microbiology
【年、卷、期、起止页码】:Volume 47, Number 4, 445-449,
【全文链接】:DOI: 10.1134/S0003683811040181
【序号】:2
【作者】:D. N. Olennikov, L. M. Tankhaeva and S. V. Agafonova
【题名】:Antioxidant components of Laetiporus sulphureus (Bull.: Fr.) Murr. fruit bodies
【期刊】:Applied Biochemistry and Microbiology
【年、卷、期、起止页码】:Volume 47, Number 4, 419-425,
【全文链接】:DOI: 10.1134/S0003683811040107
【序号】:3
【作者】:M. V. Potapovich, V. P. Kurchenko, D. I. Metelitza and O. I. Shadyro
【题名】:Antioxidant activity of oxygen-containing aromatic compounds
【期刊】:Applied Biochemistry and Microbiology
【年、卷、期、起止页码】:Volume 47, Number 4, 346-355,
【全文链接】:DOI: 10.1134/S0003683811040144
【序号】:4
【作者】:Xiaoqiang Chen, Yang Ye, Hao Cheng, Yongwen Jiang and Yalin Wu
【题名】:Thermal Effects on the Stability and Antioxidant Activity of an Acid Polysaccharide Conjugate Derived from Green Tea
【期刊】:Journal of Agricultural and Food Chemistry
【年、卷、期、起止页码】:2009,Volume: 57, Issue: 13, Pages: 5795-5798
【全文链接】:DOI: 10.1021/jf9007696
【序号】:5
【作者】:Okarter, N., Liu, C-S., Sorrells, M.E.,and Liu, R.H.
【题名】:Phytochemical content and antioxidant activity of six diverse varieties of whole wheat.
【期刊】:Food Chemistry
【年、卷、期、起止页码】:119 (1): 249-257, 2009
【全文链接】: