Lv4
500 积分 2025-11-29 加入
Thermal degradation of anthocyanins and its impact on color and in vitro antioxidant capacity
3天前
已完结
Effects of heat, ultrasound, and microwave processing on the stability and antioxidant activity of delphinidin and petunidin
3天前
已完结
Ultra-high-performance liquid chromatography-Quadrupole-Exactive-Orbitrap-tandem mass spectrometry-based putative identification for Eucommiae Folium (Duzhongye) and its quality-marker candidate for pharmacopeia
28天前
已完结
LC-MS/MS Analysis, Molecular Docking, DFT Investigation, and Antioxidant Properties of Amphoricarpos praedictus
28天前
已完结
Protective effects of fermented blueberry juice with probiotics on alcohol-induced stomach mucosa injury in rats
1个月前
已完结
Investigation of the Quinone-quinone and Quinone-catechol products using 13C labeling, UPLC-Q-TOF/MS and UPLC-Q-Exactive Orbitrap/MS
1个月前
已完结
A Comparative Study on Polyphenolic Composition of Berries from the Tibetan Plateau by UPLC‐Q‐Orbitrap MS System
1个月前
已完结
A comprehensive review of food gels: formation mechanisms, functions, applications, and challenges
1个月前
已完结
Effects of Tibetan kefir grain fermentation on the physicochemical properties, phenolics, enzyme activity, and antioxidant activity of Lycium barbarum (Goji berry) juice
1个月前
已完结
Exploring the effect of in vitro digestion on the phenolics and antioxidant activity of Lycium barbarum fruit extract
2个月前
已完结
皖公网安备34019202002308
