机译:竹笋(ChimonoBamusa Quadrangularis)加工副产品多糖的超声提取,结构表征,物理化学性质及抗氧化活性
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China;
Southwest Univ Coll Food Sci 2 Tiansheng Rd Chongqing 400715 Peoples R China;
Bamboo shoots processing by-products; Ultrasonic-assisted extraction; Polysaccharide; Structure; Physicochemical property; Antioxidant activity;
机译:竹笋(ChimonoBamusa Quadrangularis)加工副产品多糖的超声提取,结构表征,物理化学性质及抗氧化活性
机译:竹(Chimonobusa Quadrangularis)芽残留物理化学性质和抗氧化活性的表征(Chimonobamusa Quadrangularis):干燥程序的影响
机译:竹笋多糖的不同提取方法比较(Chimonobambusa Quadrangularis)加工副产品
机译:微波辅助提取棕榈果水溶性多糖及其抗氧化活性:棕榈果多糖的提取工艺及其抗氧化活性
机译:苦瓜果皮和种子中蛋白质的制备,理化和功能性质以及酚类化合物的提取和抗氧化活性。
机译:超声辅助提取树莓籽油及其理化性质脂肪酸组成和抗氧化活性
机译:萃取条件优化及干燥方法对黄芪聚糖的物理化学性质及抗氧化活性的影响。