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Assessment of flavonoids and volatile compounds in tea infusions of water lily flowers and their antioxidant activities 期刊论文
FOOD CHEMISTRY, 2015, 卷号: 187, 页码: 20-28
作者:  Yin, Dan-Dan;  Yuan, Ru-Yu;  Wu, Qian;  Li, Shan-Shan;  Shao, Shuai;  Xu, Yan-Jun;  Hao, Xiarig-Hong;  Wang, Liang-Sheng
Adobe PDF(394Kb)  |  收藏  |  浏览/下载：62/0  |  提交时间：2022/09/13
Water lily  Tea infusion  Flavonoids  Volatile compounds  Antioxidant activity  
Variation of anthocyanins and flavonols in Vaccinium uliginosum berry in Lesser Khingan Mountains and its antioxidant activity 期刊论文
FOOD CHEMISTRY, 2014, 卷号: 160, 期号: -, 页码: 357-364
作者:  Li-Jin Wang;  Shang Su;  Jie Wu;  Hui Du;  Shan-Shan Li;  Jun-Wei Huo;  Yue Zhang;  Liang-Sheng Wang
Adobe PDF(1027Kb)  |  收藏  |  浏览/下载：127/0  |  提交时间：2018/12/05
Chemical variation in the essential oil of Ephedra sinica from Northeastern China 期刊论文
FOOD CHEMISTRY, 2006, 卷号: 98, 期号: 1, 页码: 52-58
作者:  Wang QB;  Yang Y;  Zhao XM;  Zhu B;  Nan P;  Zhao JY;  Wang L;  Chen F;  Liu ZJ;  Zhong Y
Adobe PDF(301Kb)  |  收藏  |  浏览/下载：105/0  |  提交时间：2018/12/07