8 results on '"Li, Shuyi"'
Search Results
2. Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH
3. Effect of cooking on physicochemical properties and volatile compounds in lotus root (Nelumbo nucifera Gaertn)
4. HPLC-DAD-ESI-MS2 analytical profile of extracts obtained from purple sweet potato after green ultrasound-assisted extraction
5. Oligomeric procyanidins of lotus seedpod inhibits the formation of advanced glycation end-products by scavenging reactive carbonyls
6. Absorption and urinary excretion of A-type procyanidin oligomers from Litchi chinensis pericarp in rats by selected ion monitoring liquid chromatography–mass spectrometry
7. Identification of A-series oligomeric procyanidins from pericarp of Litchi chinensis by FT-ICR-MS and LC-MS
8. Soluble dietary fiber and polyphenol complex in lotus root: Preparation, interaction and identification
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.