Lv31
230 积分 2024-10-25 加入
The preparation of genistein and LC‐MS/MS on‐line analysis
9天前
已完结
Flavonol tetraglycosides from fruits of Styphnolobium japonicum (Leguminosae) and the authentication of Fructus Sophorae and Flos Sophorae
9天前
已完结
Changes in proanthocyanidin chain length in winelike model solutions
1个月前
已完结
Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃
1个月前
已完结
Redox properties of individual quercetin moieties
1个月前
已完结
Investigation of new products of quercetin formed in boiling water via UPLC-Q-TOF-MS-MS analysis
1个月前
已完结
Stability of polyphenols in food processing
2个月前
已完结
Thermal degradation of (2R, 3R)-dihydromyricetin in neutral aqueous solution at 100 ℃
2个月前
已完结
Influence of extraction methods on stability of flavonoids
2个月前
已完结
The stability and degradation products of polyhydroxy flavonols in boiling water
2个月前
已完结
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