回复trueyeoman发表于:2017/11/28 15:56:54悬赏金额:
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【序号】:1
【作者】:Díaz-Rubio ME, Pérez-Jiménez J, Saura-Calixto F.
【题名】:Dietary fiber and antioxidant capacity in Fucus vesiculosus products.
【期刊】:Int J Food Sci Nutr.
【年、卷、期、起止页码】: 2009;60 Suppl 2:23-34. .
【全文链接】: doi: 10.1080/09637480802189643. Epub 2008 Oct 25.
【序号】:2
【作者】:Meng, D., Zhang, P., Zhang, L., Wang, H., Ho, C. T., & Li, S., et al.【题名】:Detection of cellular redox reactions and antioxidant activity assays.
【期刊】: Journal of Functional Foods,
【年、卷、期、起止页码】: (2017). 37, 467-479.
【全文链接】:
【序号】:3
【作者】:Wenfeng Li, Xingbin Yang*, et al. 【题名】:Stachyose increases absorption and hepatoprotective effect of tea polyphenols in high fructose-fed mice.
【期刊】: Molecular Nutrition & Food Research, 【年、卷、期、起止页码】: 2016, 60(3), 502-510.
【全文链接】:
【序号】:4
【作者】:Wenfeng Li, Zhao Li*, Xingbin Yang*, et al.
【题名】:Enhancing hepatic protective effect of genistein by oral administration with stachyose in mice with chronic high fructose diet consumption.
【期刊】: Food & Function,
【年、卷、期、起止页码】: 2016, 7(5): 2420-2430. .
【全文链接】:
【序号】:5
【作者】:Wenfeng Li, Xingbin Yang*, et al.
【题名】: Effects of stachyose on absorption and transportation of tea flavonoids in mice: possible role of phase II metabolic enzymes and efflux transporters inhibition by stachyose.
【期刊】: Food & Nutrition Research,
【年、卷、期、起止页码】: .2016, 60, 32783.
【全文链接】: