Lv4
494 积分 2025-02-26 加入
Peptide composition analysis, structural characterization, and prediction of iron binding modes of small molecular weight peptides from mung bean
8天前
已完结
Valorization and extraction optimization of Prunus seeds for food and functional food applications: A review with further perspectives
15天前
已完结
Antioxidative and anti-inflammatory effects of taxifolin in H2O2-induced oxidative stress in HTR-8/SVneo trophoblast cell line
23天前
已完结
Antioxidant mechanisms and products of four 4′,5,7-trihydroxyflavonoids with different structural types
23天前
已关闭
Application of the selected macroporous resin for the separation and identification of flavonoids from Chinese Radix Pueraria Lobata by HPLC-Q-TOF-MS
25天前
已完结
Adsorption and desorption characteristics of flavonoids from white tea using macroporous adsorption resin
25天前
已完结
The antioxidant activity of polysaccharides: A structure-function relationship overview
27天前
已完结
Fenton reaction-driven oxidative modification of natural polysaccharides: Insights and innovations on properties
27天前
已完结
The role, mechanisms and evaluation of natural chelating agents in food stability: a review
27天前
已关闭
Effects of Ejiao peptide–iron chelates on intestinal inflammation and gut microbiota in iron deficiency anemic mice
1个月前
已完结
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