回复trueyeoman发表于:2020/9/7 12:39:07悬赏金额:
4积分 状态:
未解决
因为有非法字符,所以添加到附件中,谢谢各位.
【序号】:1
【作者】:Senter, S. D.,
【题名】:Comparison of total lipids, fatty acids, sugars and nonvolatile organic acids in nuts from Ca-stanea species.
【期刊】:Journal of the Science of Food and Agriculture
【年、卷、期、起止页码】:1994,65:223-227.
【全文链接】:
【序号】:2
【作者】:Rui Liu and Baojun Xu
【题名】:Characterization of Essential Oil in Pine Nut Shells from Commodity Waste in China by Steam Distillation and GC-MS
【期刊】:Food Analytical Methods
【年、卷、期、起止页码】:Online First™, 28 June 2011
【全文链接】:DOI: 10.1007/s12161-011-9264-7
【序号】:3
【作者】:Baojun Xu, Sam K.C. Chang
【题名】:Reduction of antiproliferation capacities, cell-based- antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing.
【期刊】:Food Chemistry,
【年、卷、期、起止页码】:2011, 129, 974-981.
【全文链接】:
【序号】:4
【作者】:Hande Selen Erge & Feryal Karadeniz
【题名】: Bioactive Compounds and Antioxidant Activity of Tomato Cultivars
【期刊】:International Journal of Food Properties
【年、卷、期、起止页码】:16 Aug 2011:968-977
【全文链接】:10.1080/10942910903506210
【序号】:5
【作者】: Nuray Koca Bozalan & Feryal Karadeniz
【题名】: Carotenoid Profile, Total Phenolic Content, and Antioxidant Activity of Carrots
【期刊】:International Journal of Food Properties
【年、卷、期、起止页码】:27 Oct 2010:1060-1068
【全文链接】:DOI:10.1080/10942910903580918