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】：
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