回复trueyeoman发表于:2020/9/28 16:21:35悬赏金额:
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【序号】:1
【作者】Xiya Huang, Weixi Cai, Baojun Xu
【题名】:Kinetic changes of nutrients and antioxidant capacities of germinated soybean (Glycine max L.) and mung bean (Vigna radiata L.) with germination time
【期刊】:Food Chemistry
【年、卷、期、起止页码】:Volume 143, 15 January 2014, Pages 268–276
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【序号】:2
【作者】Ulrike Grienkea, Joe Silkeb, Deniz Tasdemir
【题名】:Bioactive compounds from marine mussels and their effects on human health
【期刊】:Food Chemistry
【年、卷、期、起止页码】:Volume 142, 1 January 2014, Pages 48–60
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【序号】:3
【作者】Xinshan Lua, Yan Zhaob, Yanfei Suna, Su Yanga, Xingbin Yang
【题名】:Characterisation of polysaccharides from green tea of Huangshan Maofeng with antioxidant and hepatoprotective effects
【期刊】:Food Chemistry
Volume 141, Issue 4, 15 December 2013, Pages 3415–3423
【年、卷、期、起止页码】:
【全文链接】:
【序号】:4
【作者】Tingting Maa, Chengrui Tiana, , , Jiyang Luob, Rui Zhouc, Xiangyu Suna, Jinjin Maa
【题名】:Influence of technical processing units on polyphenols and antioxidant capacity of carrot (Daucus carrot L.) juice
【期刊】:Food Chemistry
【年、卷、期、起止页码】:Volume 141, Issue 3, 1 December 2013, Pages 1637–1644
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【序号】:5
【作者】Sinéad Lordana, , Thomas J. Smythb, , Anna Soler-Vilac, , Catherine Stantona, , R. Paul Ross
【题名】:The α-amylase and α-glucosidase inhibitory effects of Irish seaweed extracts
【期刊】:Food Chemistry
【年、卷、期、起止页码】:Volume 141, Issue 3, 1 December 2013, Pages 2170–2176
【全文链接】: