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10 积分 2025-11-07 加入
Anti-inflammatory and antioxidant phenolic compounds
13小时前
待确认
Crystallization of amylose—fatty acid complexes prepared with different amylose chain lengths
10天前
已完结
Constructing Starch-Based Porous Delivery System to Enhance the Stability and Intestinal Absorption Properties of Brown Algal Polyphenols
11天前
已完结
Preparation and Characterization of Debranched-Starch/Phosphatidylcholine Inclusion Complexes
20天前
已完结
Effects of fatty acids with various chain lengths and degrees of unsaturation on the structure, physicochemical properties and digestibility of maize starch-fatty acid complexes
21天前
已完结
Physicochemical properties of quinoa flour as affected by starch interactions
21天前
已完结
Synergistic effects altering reaction pathways: The case of glucose hydrogenation over Fe-Ni catalysts
24天前
已完结
Standardized Methods for the Determination of Antioxidant Capacity and Phenolics in Foods and Dietary Supplements
1个月前
已完结
Separation of phenolics of sorghum bicolor (L.) Moench grain
2个月前
已完结
[14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent
2个月前
已完结
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