机译:搅拌时间在Angelica Sinensis radix加工过程中的效果与多糖的物理化学,结构性质和生物活性的葡萄酒
Tianjin Univ Sch Pharmaceut Sci & Technol Tianjin Key Lab Modern Drug Delivery & High Effic Tianjin 300072 Peoples R China;
Tianjin Univ Sch Pharmaceut Sci & Technol Tianjin Key Lab Modern Drug Delivery & High Effic Tianjin 300072 Peoples R China;
Xinzhou Teachers Univ Dept Chem Xinzhou 034000 Peoples R China;
Tianjin Univ Sch Pharmaceut Sci & Technol Tianjin Key Lab Modern Drug Delivery & High Effic Tianjin 300072 Peoples R China;
Ningxia Med Univ Minist Educ Key Lab Hui Ethn Med Modernizat Pharm Coll Yinchuan 750004 Peoples R China;
Xian Univ Technol Informat Xian 710299 Shaanxi Peoples R China;
Tianjin Univ Sch Pharmaceut Sci & Technol Tianjin Key Lab Modern Drug Delivery & High Effic Tianjin 300072 Peoples R China;
Tianjin Univ Sch Pharmaceut Sci & Technol Tianjin Key Lab Modern Drug Delivery & High Effic Tianjin 300072 Peoples R China;
Angelica Sinensis Radix; Polysaccharides; Wine processing; Bioactivities;
机译:酒当归炒制时间对多糖理化性质,结构性质和生物活性的影响。
机译:不同干燥方法在各种应用下对angelica sinensis adrix的多糖的理化特征
机译:酿酒过程中温度对当归化学成分,抗氧化能力和酶抑制活性的影响
机译:自由基清除性质和抗疲劳活动,angelica sinensis多糖
机译:按照中国古代方法学,用酒加工当归的化学成分和生物学功能的变化。
机译:基于响应面法的黄米酒加工当归加工血液补充活性成分的筛选研究
机译:Angelica Sinensis(Oliv。)Diels多糖研究的最新进展:提取,纯化,结构和生物活性