Elsevier电子期刊(140)
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2.Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase
3.Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content
刊名:Food Chemistry
出版年:2017
5.Physicochemical properties and antioxidant activity of α-tocopherol loaded nanoliposome’s containing DHA and EPA
8.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
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