机译:甜叶菊叶中的多酚及其功能特性
State Key Laboratory of Food Science and Technology fiangnan Univ. 1800 Lihu Avenue Wuxi Jiangsu 214122 China Key Laboratory of Synthetic and Biological Colloids of Ministry of Education School of Chemical and Materials Engineering Jiangnan Univ. 1800 Lihu Avenue Wuxi Jiangsu 214122 China;
Key Laboratory of Synthetic and Biological Colloids of Ministry of Education School of Chemical and Materials Engineering Jiangnan Univ. 1800 Lihu Avenue Wuxi Jiangsu 214122 China;
Nascent Health Science LLC 325 East 80th Street 4E New York NY 10015 U.S.A.;
Dept. of Biochemistry and Molecular Biology School of Basic Medical Sciences Fudan Univ. 130 Dong'an Rood Shanghai 200032 China;
antidiabetic; anti-inflammatory; antimicrobial; antioxidant; polyphenol; Stevia;
机译:从干燥辣木(Moringa Stenopetala)和甜叶菊(Stevia Rebaudiana Bertoni)叶片制定的草药茶的抗氧化和感官特性
机译:不同干燥方式对甜叶菊叶片抗氧化性,甜菊糖苷和莱鲍迪苷A含量的影响
机译:超声波辅助提取甜叶菊叶中功能成分的工艺优化
机译:建立了用于迅速测量甜叶菊雷尼尼叶叶片的莱鲍迪甙A和Stevioside的内容的频谱模型
机译:甘薯叶片中多酚的抗氧化性能和抗癌作用
机译:甜叶菊甜叶菊水提取物对链脲佐菌素致糖尿病的白化病大鼠的抗糖尿病作用
机译:甜叶菊叶提取物[stevia rebaudiana(Bert。)Bertoni)甜味和苦味刺激的时间强度分析蔗糖当量甜度甜叶菊甜味和苦味的时间强度(stevia rebaudiana Bertoni)在蔗糖上