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机译:芥花籽油中茶黄素和甲基化儿茶素的抗氧化活性
Food and Nutritional Science Programme Department of Biochemistry The Chinese University of Hong Kong;
Food and Nutritional Science Programme Department of Biochemistry The Chinese University of Hong Kong;
Food and Nutritional Science Programme Department of Biochemistry The Chinese University of Hong Kong;
Food and Nutritional Science Programme Department of Biochemistry The Chinese University of Hong Kong;
Department of Physiology The Chinese University of Hong Kong;
Food and Nutritional Science Programme Department of Biochemistry The Chinese University of Hong Kong;
Catechins; methylated catechins; oxidation; theaflavins;
机译:芥花籽油中茶黄素和甲基化儿茶素的抗氧化活性
机译:菜籽油中茶色茶黄素和甲基化儿茶素的抗氧化活性
机译:发达的茶黄素3,3’-二没食子酸酯丰富的红茶中儿茶素残留量,多酚含量和抗氧化活性的测定
机译:与绿茶儿茶素共轭树枝状体的抗氧化活性
机译:茶儿茶素:差向异构,抗氧化活性和对大鼠体内脂肪的影响。
机译:粒度对绿茶粉抗氧化活性和儿茶素含量的影响
机译:发酵茶中儿茶素质量控制的验证HPTLC和抗氧化活性(Camellia Sinensis Var。assamica)