领学术科研之先，创食品科技之新
—— 中国食品杂志社
期刊集群
Effects of different drying methods on phenolic components and in vitro hypoglycemic activities of pulp extracts from two Chinese bayberry (Myrica rubra Sieb. et Zucc.) cultivars
来源：食品科学网 阅读量: 375 发表时间: 2021-12-08
下载
作者: Zhe Liu, Jiagan Zhang, Shengmin Lu, Weimin Tang, Yibin Zhou, Siew Young Quek
关键词: Chinese bayberry; Drying; Phenolic components; Antioxidant activities; In vitro hypoglycemic activit
摘要:

< 上一篇下一篇 >
选择期刊
Volume 11 (2022)

Volume 12 (2023) Volume 11 (2022) Volume 10 (2021) Volume 09 (2020) Volume 08 (2019) Volume 07 (2018) Volume 06 (2017) Volume 05 (2016) Volume 04 (2015) Volume 03 (2014) Volume 02 (2013) Volume 01 (2012)

202206 202205 202204 202203 202202 202201

电话: 010-87293157 地址: 北京市丰台区洋桥70号

版权所有 @ 2023 中国食品杂志社 京公网安备11010602060050号 京ICP备14033398号-2

联系我们