回复trueyeoman发表于：2020/9/22 15:12:44悬赏金额：
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【序号】：1
【作者】：Andrea Iurlaroa, b, , GiuseppeDalessandroa, , Gabriella Piroa, , Janice G. Millerb, , Stephen C. Fryb, ,Marcello S. Lenuccia, ,
【题名】：Evaluation of glycosidic bond cleavageand formation of oxo groups in oxidized barley mixed-linkage β-glucans usingtritium labelling
【期刊】：Food Research International
【年、卷、期、起止页码】: Volume 66, December 2014, Pages115–122
【全文链接】：
【序号】：2
【作者】：M. José Jara-Palaciosa, DoloresHernanzb, M. Luisa Escudero-Giletea, Francisco J. Herediaa,
【题名】：Antioxidant potential of white grapepomaces: Phenolic composition and antioxidant capacity measured byspectrophotometric and cyclic voltammetry methods
【期刊】：Food Research International
【年、卷、期、起止页码】: Volume 66, December 2014, Pages 150–157
【全文链接】：
【序号】：3
【作者】：Sung-Tong Chin, Philip J. Marriott,
【题名】：Review of the role and methodology ofhigh resolution approaches in aroma analysis
【期刊】：Analytica Chimica Acta
【年、卷、期、起止页码】: Volume 854, 7 January 2015, Pages 1–12
【全文链接】：
【序号】：4
【作者】：Roberts RL1, Green J, Lewis B.
【题名】：Lutein and zeaxanthin in eye and skinhealth.
【期刊】：Clin Dermatol.
【年、卷、期、起止页码】: 2009 Mar-Apr;27(2):195-201.
【全文链接】：
【序号】：5
【作者】：Morganti, P., Fabrizi, G. and Bruno, C
【题名】：Protective effects of oral antioxidants onskin and eye function.
【期刊】：Skinmed
【年、卷、期、起止页码】: (2004). 3(6):310–316.
【全文链接】：
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