机译:绿豆汤中黄酮类化合物的鉴定及其抗氧化活性
College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17, Beijing 100083, PR China;
College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17, Beijing 100083, PR China;
College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17, Beijing 100083, PR China;
College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17, Beijing 100083, PR China;
College of Food Science and Nutritional Engineering, China Agricultural University, P.O. Box 111, Qinghua Donglu No. 17, Beijing 100083, PR China;
mungbean soup; antioxidant; vitexin; isovitexin;
机译:邻苯二甲酸酯处理对辐射菜豆种子萌发和抗氧化酶活性的影响
机译:UHPLC-MS一次和多次口服绿豆种子提取物对乌头碱药代动力学影响的比较研究
机译:盐度对绿豆(Phaseolus radiatus L. cv。BARI-3)幼苗中离子积累和解剖属性的影响,pp:495-498
机译:鉴定GEDI(Abelmoschus Manihot L.)叶片的黄酮类化合物及其抗氧化活性
机译:半干旱地区的豆科植物生产:普通豆(菜豆)和绿豆(Vigna radiata(L.)Wilczek)的耐旱生理学比较研究。
机译:酚类化合物的互补性和菜豆和普通菜豆的抗氧化活性
机译:不同浓度和浓度的绿豆(Phaseolus Radiatus L.)根瘤菌的根系固氮酶活性和不同浓度的Am酚含量。