1.
STUDY ON EXTRACTING TECHNOLOGY OF ANTIOXIDANT BIO-ACTIVE COMPONENTS FROM INONOTUS OBLIQUUS
桦褐孔菌抗氧化活性物质的提取工艺
2.
Research on the Polyphenol Antioxidant of the Oil-Tea Seed Residue;
油茶籽饼多酚类抗氧化活性物质的研究
3.
Extraction and Analysis of the Antioxidant Ingredient of Sanguisorba Officinalis;
中药地榆中抗氧化活性物质的提取及其分析
4.
STUDY ON EXTRACTION AND PURIFICATION OF THE FLAVONOIDS FROM GARCINIA MANGOSTANA L PERICARP
山竹果皮中抗氧化活性物质的提取分离
5.
Optimization of Extraction Conditions for Oxidation Resistant Components from Pogadatree Flower and Qualitative Analysis
槐花抗氧化活性物质的提取工艺优化与定性分析
6.
Antioxidant Activities of Yellow Wine and the Involvement of Phenolic Compounds;
黄酒的抗氧化活性及其中的酚类物质
7.
Study on Antioxidant Activities of Anthocyanins;
花色苷类物质抗氧化生理活性的研究
8.
Changes of antioxidant compounds and antioxidant activities in strawberry fruit during different harvest time
不同采收期草莓果实抗氧化物质含量和抗氧化活性的变化
9.
Study on Phenolics and Antioxidant Activity in Epicuticular Wax of Cold-Storage Apples;
冷藏苹果蜡质中酚类物质及抗氧化活性的研究
10.
Effects of Nitrogen Nutrition on Antioxidant Contents and Antioxidative Activities in Chinese Cabbage (Brassica Chinensis L.);
氮素营养对小白菜体内抗氧化物质含量和抗氧化活性的影响
11.
Effects of nitrogen application rates on antioxidant contents and antioxidative activities in Chinese cabbage(Brassica chinensis L.)
氮肥对不同白菜品种抗氧化物质含量和抗氧化活性的影响
12.
The Dynamic Changes of Polyphenols and Their Relationship with Antioxidant Capacity in Muscat Hamburg Grapevine;
玫瑰香葡萄酚类物质动态变化及抗氧化活性
13.
The Changes of Polyphenols and Antioxidant Activity during Mung Bean Germination;
绿豆萌发过程酚类物质及抗氧化活性的变化
14.
The Detection methods of antioxidant activities of antioxidants and lipids peroxidation
脂质过氧化及抗氧化剂抗氧化活性检测方法
15.
Research on Citrus Bergamot's Mineral Ingredient, Optimum Extraction of Bioactive Substances and Its Antioxidation
金佛手矿质成分分析、生物活性物质优化提取及其抗氧化性研究
16.
The Extraction、Isolation and Activity Study of Natural Antioxidant;
天然抗氧化物质的提取、分离及活性研究
17.
Research on extraction of flavonoids of pitaya and its antioxidant activity
火龙果中黄酮类物质的提取及抗氧化活性研究
18.
EFFECTS OF THERMAL PROCESSING ON CONTENTS AND ACTIVITIES OF ANTIOXIDANT COMPOUNDS
烘烤对燕麦麸抗氧化物质含量及活性的影响