黄才欢

发布者：2023-06-22发布者：220

  • 1、绿原酸对糖酸反应体系中5-羟甲基糠醛形成的影响,现代食品科技,2014.09.18 00:00:00,黄才欢,500,2
  • 2、近红外光谱结合主成分分析和BP神经网络的转基因大豆无损鉴别研究,光谱学与光谱分析,2013.06.15 00:00:00,黄才欢,460,3
  • 3、Chlorogenic acid increased 5-hydroxymethylfurfural formation when heating fructose alone or with aspartic acid at two pH levels FOOD CHEMISTRY,FOOD CHEMISTRY,2016.01.01 00:00:00,黄才欢,500,4
  • 4、Possible adducts formed between hydroxymethylfurfural and selected amino acids, and their release in simulated gastric model INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY,2016.04.01 00:00:00,黄才欢,500,5
  • 5、Protection of Feruloylated Oligosaccharides from Corn Bran against Oxidative Stress in PC 12 Cells JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2014.01.22 00:00:00,黄才欢,050,7
  • 6、反相-高效液相色谱法同时检测食品中4种α-二羰基化合物,食品工业科技,2015.06.01 00:00:00,黄才欢,500,2
  • 7、抗坏血酸癸酸酯、抗坏血酸月桂酸酯和抗坏血酸棕榈酸酯的稳定性研究,食品工业科技,2015.06.01 00:00:00,黄才欢,500,3
  • 8、Formation of a Hydroxymethylfurfural-Cysteine Adduct and Its Absorption and Cytotoxicity in Caco-2 Cells JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,2017.11.15 00:00:00,黄才欢,500,3