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Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
Laboratory of Fruit Quality Biology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou 310058, China
1.Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Zhejiang University, Hangzhou 310058, China
2.Laboratory of Fruit Quality Biology, Zhejiang Provincial Key Laboratory of Horticultural Plant Integrative Biology, the State Agriculture Ministry Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Zhejiang University, Hangzhou 310058, China
3.Nutrition and Health Research Institute, COFCO Ltd., Beijing 102209, China
纸质出版日期: 2016-12 ,
收稿日期: 2016-05-30 ,
修回日期: 2016-11-10 ,
录用日期: 2016-09-30
引用本文
Tao BAO, Ye Wang, Yu-ting Li, 等. 体外模拟消化对黑苦荞米黄酮抗氧化及降血糖活性的影响[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2016, 17(12):941-951.
Tao BAO, Ye Wang, Yu-ting Li, et al. Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion[J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2016, 17(12):941-951.
Tao BAO, Ye Wang, Yu-ting Li, 等. 体外模拟消化对黑苦荞米黄酮抗氧化及降血糖活性的影响[J]. 浙江大学学报(英文版)(B辑:生物医学和生物技术), 2016, 17(12):941-951. DOI: 10.1631/jzus.B1600243.
Tao BAO, Ye Wang, Yu-ting Li, et al. Antioxidant and antidiabetic properties of tartary buckwheat rice flavonoids after in vitro digestion[J]. Journal of Zhejiang University-SCIENCE B (Biomedicine & Biotechnology), 2016, 17(12):941-951. DOI: 10.1631/jzus.B1600243.
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