机译:原花青素的特征和生物活性在马来樱桃(Lepisanthes alata)果实成熟过程中
Beijing Technol &
Business Univ BTBU Beijing Adv Innovat Ctr Food Nutr &
Human Hlth Beijing 100048 Peoples R China;
Natl Univ Singapore Dept Food Sci &
Technol Singapore 117543 Singapore;
Beijing Technol &
Business Univ BTBU Beijing Adv Innovat Ctr Food Nutr &
Human Hlth Beijing 100048 Peoples R China;
Northeast Agr Univ Coll Hort &
Landscape Architecture Harbin 150030 Heilongjiang Peoples R China;
Natl Univ Singapore Dept Food Sci &
Technol Singapore 117543 Singapore;
Malay cherry; Lepisanthes alata; Proanthocyanidins; Fruit ripening; Antidiabetic activity; alpha-amylase;
机译:原花青素的特征和生物活性在马来樱桃(Lepisanthes alata)果实成熟过程中
机译:解读以成熟效果为主导的马来樱桃(Lepisanthes alata)水果的营养和抗氧化特性
机译:Lepisanthes alata(马来樱桃)的叶子是原花青素具有高聚合度的有效淀粉抑制剂
机译:UVB耗尽生长条件下成熟的番茄不同基因型的水果生物活性成分和矿物质组成
机译:番茄(Solanum lycopersicum)果实发育和成熟中多胺分子功能的表征
机译:马来樱桃(Lepisanthes alata)叶片成熟度对淀粉水解酶抑制活性的影响
机译:马来樱桃(Lepisanthes alata)成熟的影响叶对淀粉水解酶的抑制活性