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
【全文链接】：
【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
【全文链接】：
【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
【全文链接】：
【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】：
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