1.
Antioxidation characteristics of ginger compound antioxidants on oil
生姜复合抗氧化剂对油脂的抗氧化特性
2.
Separation and antioxidant properties of anti-lipid peroxidation fraction from Toona sinensis leaves
香椿叶抗脂质过氧化物的分离及抗氧化特性
3.
Antioxidant Properties and Identification of Active Components of Pu-erh Tea;
普洱茶的抗氧化特性及活性成分鉴定
4.
Study on the Antioxidant Property and Storage Techniques of Chinese Bayberry Fruit;
杨梅果实抗氧化特性及保鲜技术研究
5.
Antioxidant Activities of Common Edible Bean Extract
常见食用豆类提取液抗氧化特性研究
6.
Antioxidant Properties of P. communis Trin Flavonoids Extracts
芦苇黄酮提取液体外抗氧化特性研究
7.
Antioxidant Activity of Extracts from Different Tea
不同茶类特征成分抗氧化特性研究进展
8.
Chemical and biological evaluation of antioxidation of some natural foods;
天然食物抗氧化特性的化学和生物学评价
9.
Study on Antioxidant Properties of Simulating Gastrointestinal Degistion Products of Tartary Buckwheat Protein
苦荞蛋白模拟消化产物的抗氧化特性研究
10.
Changes of physicochemical,sensory and antioxidant activity characteristics in rice wine added with different ratios of ginseng(Panax ginseng)
人参米酒理化、感官与抗氧化特性的研究
11.
Effect of exogenous AOS stress on the antioxidative capability of apple fruit peel tissue
外源活性氧处理对苹果果皮组织抗氧化特性的影响
12.
In this paper, the antioxidative function of carnosine and its mechanism are received.
本文综述了肌肽的抗氧化特性及其作用机理。
13.
Study on Refinement of Total Flavones and Its Antioxidant Effects from Tartary Buckwheat on Macroporous Resin;
苦荞黄酮大孔树脂精制工艺及抗氧化特性研究
14.
Genotypic Variation and Environmental Effects on Antioxidantproperties in Sweetpotatoes;
甘薯抗氧化特性的基因型差异与环境效应研究
15.
Hydrolysates Derived from Decapterus Maruadsi Protein with Controlled Enzymatic Modification and Its Antioxidant Effect;
蓝园鲹蛋白控制酶解及酶解物抗氧化特性研究
16.
Trchosanthes kiriowii Maxim Seed Oil:Properties and Antioxidation Effect of Antioxidants Added
栝楼籽仁油的特性和抗氧化剂的抗氧化作用
17.
Postharvest Responses and Antioxidant Capacity in Chinese Bayberry Fruit;
杨梅果实采后特性与抗氧化活性研究
18.
Antioxidation Mechanism and Properties of Urine Investigated by Electrochemical Methods
抗氧化作用机理和尿液电化学特性的研究