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Elsevier电子期刊(15)
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2.Physicochemical properties and antioxidant activity of α-tocopherol loaded nanoliposome’s containing DHA and EPA
3.Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
刊名:Food Chemistry
出版年:2017
4.A new methodology capable of characterizing most volatile and less volatile minor edible oils components in a single chromatographic run without solvents or reagents. Detection of new components
8.Polymeric micelles of amphiphilic graft copolymer of α-tocopherol succinate-g-carboxymethyl chitosan for tamoxifen delivery: Synthesis, characterization and in vivo pharmacokinetic study
9.Metal chelation, radical scavenging and inhibition of Aβ42 fibrillation by food constituents in relation to Alzheimer’s disease
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