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猪新鲜组织清除自由基的研究

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作者 林金莺 许毅
出处 《肉类工业》 2008年第11期27-28,共2页 Meat Industry
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参考文献5

  • 1Kehrer J. P. Free radicals as mediators of tissue injury and disease. Critical Reviews in Toxicology [ J ] 1993, ( 23 ) : 21 - 48
  • 2Berghofer E. , Grzeskowiad B. , Mundigler N. , Sentall W. B. &Walcak J. Antioxidant properties of faba bean, soybean, and oat tempeh [ J ]. International Journal of Food Sciences and Nutrition, 1997, (49) :45 - 54
  • 3Perez-Jimenez J. & Saura-Calixto F. Effect of solvent and certain food constituents on different antioxidant capacity assay [J]. Food Research International, 2006, (39) :791 - 800
  • 4Oyaizu M. Antioxidative activities of browning products of glucosamine fraetionated by organic solvent and thin-layer chromatography [J].Nippon Shokuhin Kogyo Gakkaishi, 1988, (35) :771 -775
  • 5Y. P. Zhu, J. F. Fan, Y. Q. Cheng, L. T. Li. Improvement of the antioxidant activity of Chinese traditional fermented okara using Bacillus subtilis B2 [J]. Food Control, 2008, ( 19 ) 654 - 661

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