CORC

在结果中检索

CORC

浏览/检索结果: 共7条，第1-7条 帮助

已选(0)清除 条数/页：   排序方式：
The sources and mechanisms of bioactive ingredients in coffee 期刊论文
FOOD & FUNCTION, 2019, 卷号: 10, 期号: 6, 页码: 3113-3126
作者:  Hu, G. L.;  Wang, X.;  Zhang, L.;  Qiu, M. H.
收藏  |  浏览/下载：56/0  |  提交时间：2019/09/10
Increasing Yield and Antioxidative Performance of Litchi Pericarp Procyanidins in Baked Food by Ultrasound-Assisted Extraction Coupled with Enzymatic Treatment. 期刊论文
Molecules (Basel, Switzerland), 2018, 卷号: 23, 期号: 9
作者:  Li, Shuyi;  Yang, Yanjie;  Li, Junsheng;  Zhu, Zhenzhou*;  Lorenzo, Jose M.
收藏  |  浏览/下载：7/0  |  提交时间：2019/12/27
Maillard volatiles in baked products as affected by feruloylated oligosaccharides from maize bran 期刊论文
2017, 卷号: 20, 期号: 12, 页码: 3266
作者:  Zhao, Qianzhu[1];  Yao, Shengwen[1];  Ou, Shi-Yi[1]
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/10
Determination of 31 phthalate esters in baked foods and plastic packaging materials by high performance chromatography-tandem mass spectrometry 期刊论文
2016, 卷号: 34, 期号: 9, 页码: 868
作者:  Bo Yanna[1,2,3];  Li Rong[3];  Zhang Pengjie[3];  Lin Qinbao[1];  Zhang Xianchen[3]
收藏  |  浏览/下载：2/0  |  提交时间：2019/12/09
Age determination for a Neolithic site in northeastern Qinghai-Tibetan Plateau using a combined luminescence and radiocarbon dating 期刊论文
QUATERNARY GEOCHRONOLOGY, 2015, 卷号: 30, 页码: 411-415
作者:  ChongYi, E.;  Lai, ZhongPing;  Hou, GuangLiang;  Cao, GuangChao;  Sun, YongJuan
收藏  |  浏览/下载：20/0  |  提交时间：2018/06/20
Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing 期刊论文
FOOD CONTROL, 2015, 卷号: 50, 页码: 754-757
作者:  Zhang, Huijie;  Wang, Bujun
收藏  |  浏览/下载：3/0  |  提交时间：2016/12/05
Assessment of Trans Fatty Acids Content in Popular Western-Style Products in China 期刊论文
JOURNAL OF FOOD SCIENCE, 2008, 卷号: 73, 页码: S383-S391
作者:  Fu, H.;  Yang, L.;  Yuan, H.;  Rao, P.;  Lo, Y. M.
收藏  |  浏览/下载：1/0  |  提交时间：2019/11/26

©版权所有 ©2017 CSpace - Powered by CSpace