Food Chemistry
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Sắp xếp:
DNA damage protecting activity and antioxidant potential of pudina extract
Food Chemistry - Tập 100 - Trang 1377-1384 - 2007
Functional lipid characteristics, oxidative stability, and antioxidant activity of macadamia nut (Macadamia integrifolia) cultivars
Food Chemistry - Tập 121 - Trang 1103-1108 - 2010
Study on the increase mechanism of the caffeine content during the fermentation of tea with microorganisms
Food Chemistry - Tập 107 - Trang 1086-1091 - 2008
Scavenger effect of a mango (Mangifera indica L.) food supplement’s active ingredient on free radicals produced by human polymorphonuclear cells and hypoxanthine–xanthine oxidase chemiluminescence systems
Food Chemistry - Tập 107 - Trang 1008-1014 - 2008
Amino acid composition of wood-rotting fungi (Pleurotus) and total amino acid balance of the cultivating system
Food Chemistry - Tập 23 - Trang 35-41 - 1987
Air-assisted liquid-liquid microextraction based on the solidification of floating deep eutectic solvents for the simultaneous determination of bisphenols and polycyclic aromatic hydrocarbons in tea infusions via HPLC
Food Chemistry - Tập 348 - Trang 129106 - 2021
Simultaneous determination of multi-residue and multi-class antibiotics in aquaculture shrimps by UPLC-MS/MS
Food Chemistry - Tập 260 - Trang 336-343 - 2018
Changes in nitrate and nitrite concentrations over 24h for sweet basil and scallions
Food Chemistry - Tập 136 - Trang 955-960 - 2013
Biochemical characterisation and assessment of fibril-forming ability of collagens extracted from Bester sturgeon Huso huso × Acipenser ruthenus
Food Chemistry - Tập 160 - Trang 305-312 - 2014
Tổng số: 18,179
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