回复trueyeoman发表于：2021/9/13 20:42:22悬赏金额：
10积分 状态：
未解决
【序号】：1
【作者】： Im, J.A., Kim, M.S., Kwon, O. et al.
【题名】：Animal model of intestinal anti-inflammatory effect of ginger-cinnamon complex.
【期刊】： Food Sci Biotechnol
【年、卷、期、起止页码】: 30, 1249–1256 (2021).
【全文链接】：
【序号】：2
【作者】： Wu, Y., K.-C. Chang.
【题名】：The efficacy of X-ray doses on Vibrio vulnificus in pure culture and Vibrio parahaemolyticus in pure culture and inoculated farm raised live oysters (Crassostrea virginica) with different acceleration voltage
【期刊】： Food Control
【年、卷、期、起止页码】: 2020，115:107277.
【全文链接】：
【序号】：3
【作者】： Wang, C. Y., Y. W. Chen, Y. L. Tain, K.-C. Chang, L. T. Huang, C. W. Hsieh, C. Y. Hou.
【题名】：Fast quantification of short-chain fatty acids in rat plasma by gas chromatography.
【期刊】： Journal of Food Science
【年、卷、期、起止页码】: 2020. 85(6):1932-1938
【全文链接】：
【序号】：4
【作者】： Tain, Y.-L., L.-C. Jheng, K.-C. Chang, Y. W. Chen, L. T. Huang, J. X. Liao, C. Y. Hou.
【题名】：Synthesis and characterization of novel resveratrol butyrate esters which have ability to prevent fat accumulation in a liver cell culture model.
【期刊】： Molecules
【年、卷、期、起止页码】: 2020. 25(18):4199.
【全文链接】：
【序号】：5
【作者】： Meng, S., Y. Tan, K.-C. Chang, J. Li, S. Maleki, N. Pappula.
【题名】： Peanut allergen reduction and functional property improvement by means of enzymatic hydrolysis and transglutaminase crosslinking.
【期刊】： Food Chemistry
【年、卷、期、起止页码】: 2020. 302:125186.
【全文链接】：
您现在的位置：
