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972 results on '"Free Radicals"'

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1. 茶树花肉脯加工工艺优化及其体外抗氧化 活性活性.

2. 小米谷糠多糖的提取、、羧甲基化修饰及其羧甲基化修饰及其 功能特性功能特性.

3. Optimization of Preparation Technology and Antioxidant Activity of Schisandrae chinensis Protein Peptides in Vitro by Response Surface Methodology.

4. Extraction and Purification of Lycium barbarum Polysaccharides and Its in Vitro Antioxidation and in Vivo Anti-aging Effects.

5. Structural Characterization and Antioxidant Activity of Dendrobium officinale Polysaccharides.

6. Optimization of Polysaccharides Extraction from the Peels of Akebia trifoliate and Evaluation of Its in Vitro Antioxidant and Hypoglycemic Activity.

7. 汉麻蛋白与EGCG 复合物的制备及应用.

8. 深共熔溶剂提取酒糟多酚类物质及其体外抗氧化、降血糖活性研究.

9. 果胶酶提取西番莲果皮多糖的抗氧化和益生菌增殖活性.

10. 海带多糖羧甲基化修饰工艺优化及其生物活性研究.

11. 信号转导与转录激活因子3对细胞的稳态调节及 调控肉色影响机制的研究进展.

12. 破壁前后灵芝孢子粗多糖含量、结构及 单糖组成对比分析.

13. 酵母菌固态发酵对荔枝草总黄酮含量及 抗氧化活性的影响.

14. 继代培养对冬虫夏草菌品质及抗氧化活性的 影响.

15. 长期冰冻贮藏对龙眼肉多酚含量及抗氧化 活性的影响.

16. 混菌发酵紫山药酒工艺优化及品质分析研究.

17. 桑葚葡萄复合果酒发酵工艺响应面法优化.

18. 木纳格葡萄沙枣复合果酒发酵工艺优化及抗氧化活性分析.

19. 超声-微波预处理协同复合酶法制备壳寡糖的 工艺优化及其抗氧化活性.

20. β-胡萝卜素对Pickering 乳液中脂质氧化的 抑制作用研究.

21. 羧甲基化和磷酸化凝胶多糖的制备及结构与 抗氧化活性对比分析研究.

22. 三种粉碎方式对桃渣膳食纤维粉理化和结构特性的影响.

23. 不同年份陈皮中多糖-酚结合物的组成和抗氧化性研究.

24. 大西洋鳕鱼骨胶原蛋白肽的抗氧化活性及稳定性研究.

25. Enzymatic Preparation of Phenolic Acid-Pectin and Its Antioxidant and Antibacterial Activities.

26. Transformation of Bitter Substances in Sea Buckthorn Juice by Fermentation with Lactiplantibacillus plantarum.

27. 超声波处理对低盐条件下鸡肉肌原纤维蛋白 结构和氧化性质的影响.

28. 基于 SynergyFinder 探究花旗松素和葛根素的协同抗氧化能力.

29. 卷丹百合黄酮提取物抗氧化活性研究.

30. 管花肉苁蓉提取物的工艺优化及其活性评价.

31. 聚烯烃工业的先驱者 --纪念德国化学家 Karl Ziegler 逝世 50 周年.

32. 杜仲协同拟茎点霉XP-8合成木脂素类的条件优化及其功能活性.

33. 三叶青大孔树脂乙醇洗脱部位UPLC-Q-TOF-MS指纹图谱的建立及抗氧化谱效关系研究.

34. 不同品种蓝莓制汁特性评价.

35. 猫爪草固态发酵工艺优化及抗氧化活性研究.

36. 雁荡山铁皮石斛多糖的提取、结构表征与体外抗氧化活性.

37. 电协同Fe2+活化过硫酸盐处理偶氮染料废水的研究.

38. 光驱TiO2/BC 复合材料高效去除水中阿莫西林.

39. Research Progress in the Regulation of Cellular Homeostasis and the Mechanism of Meat Color Regulation by Signal Transducer and Activator of Transcription 3

40. Effect of Ultrasonic Treatment on the Structural and Oxidation Properties of Chicken Myofibrillar Protein under Low-Salt Conditions

41. 桑葚果实、桑葚干酒和桑葚利口酒中酚类化合物的 高效液相色谱串联电喷雾二级质谱分析及其抗氧化活性比较

42. 乙烯利对液体发酵瓦尼桑黄中 Hispidin 和 Hypholomine B 等酚类 化合物的影响及体外活性评价

43. 高温空气流化加工对多谷物配方米中多酚和肌醇抗氧化活性的影响.

44. 不同方法制备的海带褐藻糖胶得率及品质的比较.

45. High performance liquid chromatography-electron spray ionization-mass spectrometry / mass spectrometry analysis of phenolic compounds in berry, dry wine, liqueur of mulberry and comparison of the antioxidant activities.

46. Effect of high-temperature air fluidization processing on antioxidant activities of polyphenol and inositol in multi-grain formula.

47. Effect of ethephon on hispidin, hypholomine B, and other phenolic compounds in liquid cultures of Sanghuangporus vaninii and in vitro activities evaluation.

48. 载黄芪甲苷的核壳结构纳米纤维创面敷料的制备及性能.

49. Study on visible light photocatalytic degradation of ofloxacin by carbon nitride nanospheres.

50. Effect and Comprehensive Evaluation of Hot Air Circulation Heating on the Active Substances and Antioxidant Function of Three Types of Radish Sprouts.

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