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100 积分 2024-10-25 加入
Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃
5天前
已完结
Redox properties of individual quercetin moieties
5天前
已完结
Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis
13天前
已完结
Stability of polyphenols in food processing
19天前
已完结
Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃
19天前
已完结
Influence of extraction methods on stability of flavonoids
19天前
已完结
The stability and degradation products of polyhydroxy flavonols in boiling water
25天前
已完结
Oxidized quercetin has stronger anti-amyloid activity and anti-aging effect than native form
26天前
已完结
Redox properties of individual quercetin moieties
26天前
已完结
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