2020年2期
食品科學(xué)與人類健康(英文)
- Phytochemical constituents and biological activities of longan(Dimocarpus longan Lour.)fruit:a review
- Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
- An overview of plant-autochthonous microorganisms and fermented vegetable foods
- Chemical composition and glucose uptake effect on 3T3-L1 adipocytes of Ligustrum lucidum Ait.flowers
- Investigating cooked rice textural properties by instrumental measurements
- Malvidin-3-galactoside from blueberry suppresses the growth and metastasis potential of hepatocellular carcinoma cell Huh-7 by regulating apoptosis and metastases pathways
- Postharvest physiological responses of pomegranate fruit(cv.Wonderful)to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties
- Biological evaluation and interaction mechanism of beta-site APP cleaving enzyme 1 inhibitory pentapeptide from egg albumin☆
- Effects of soaking process on arsenic and other mineral elements in brown rice
- Effect of seaweed coating on quality characteristics and shelf life of tomato(Lycopersicon esculentum mill)
- Effect of yellow rice wine on anti-aging ability in aged mice induced by D-galactose
- Evaluation of umami taste components of mushroom(Suillus granulatus)of different grades prepared by different drying methods
- GUIDE FOR AUTHORS