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1. 负载花色苷的脂质体-阿拉伯树胶纳米颗粒 体外稳定性与降脂活性分析.

2. 蓝靛果花青素抗氧化作用及机制.

3. 单宁辅色刺葡萄花色苷微胶囊的制备、 表征及贮藏稳定性.

4. 3 个乌桕品种叶片花青素成分研究.

5. 花色苷稳态化技术研究进展及应用前景.

6. 蓝靛果花青素复合液态制剂对Ⅱ型糖尿病 小鼠糖脂代谢的影响.

7. 紫薯粉对莜麦饼干品质的影响.

8. 赏秋叶 --浅析"霜叶红于二月花"的成因.

9. 食品王国大讲堂--"颜"之有理.

10. 不同花色甘蓝型油菜花瓣转录组初步分析.

11. In Vitro Stability and Lipid-lowering Activity Analysis of Liposome/Gum Arabic Nanoparticles Loaded with Anthocyanins

12. The quality of ‘Marselan’ grapes and wines under sunshade nets with different widths and color

13. Effects of Lonicera caerulea Anthocyanin Complex Liquid Preparation on Glucose and Lipid Metabolism in Type 2 Diabetes Mellitus Mice

14. Progress on the Stabilization Technology of Anthocyanins and the Application Prospects

15. Effects of Sucrose Degradation Products on the Stability and Antioxidant Activity of Blueberry Anthocyanins under Processing and Storage Conditions

16. Preparation and Properties of Anthocyanin-starch Intelligent Indicator Film

17. 纳米传递系统对花色苷稳定性的保护作用研究进展.

18. Effect of Vacuum Microwave Drying on Quality of Candied Strawberry.

19. 牡蛎 DPP-Ⅳ抑制肽的结构特征及其协同花色苷的活性增效作用研究.

20. 尖萼耧斗菜 UGT 基因家族成员鉴定及表达分.

21. 基于色味指标光谱特性的贺兰山东麓干红葡萄酒产地细分.

22. 不同生物源助冻剂结合渗透脱水处理对蓝莓冻融品质的影响.

23. 负载花色苷的抗酸性羧甲基壳聚糖凝胶微球的缓释研究.

24. 植物乳杆菌J26对蓝莓酒品质的影响.

25. 杨梅花色苷体外降糖活性研究.

26. 腐殖酸钾对杨梅土壤改良和生长结实的影响.

27. 桑葚花青素的稳定性及降解动力学研究.

28. 海红米花色苷的提取工艺优化及其体外降糖作用研究.

29. 加工及贮藏条件下蔗糖降解产物对蓝莓花色苷 稳定性及抗氧化活性的影响.

30. Study on extraction process optimization of anthocyanins from sea red rice and its hypoglycemic effect in vitro.

31. Stability of anthocyanins during processing and research progress.

32. 不同 LED 光质对紫花苜蓿种子萌发及幼苗酚类化合物合成的影响.

33. Purification and Structural Analysis of Anthocyanins from Black Wolfberry and Mulberry.

34. 酸化甘油-超声辅助提取杨梅花青素工艺优化及其 抗氧化活性研究.

35. 蓝靛果酵素粉体制备及加工特性的研究.

36. Purification, Identification, and Antioxidant Activity of Anthocyanins from Roselle.

37. Comparative Analysis of the Anthocyanin Composition and Contents of Four Potato Varieties with Colored Flesh.

38. 花青素—淀粉智能指示膜的制备 及性能研究.

39. Effects of Pressing Pressure on Carbonic Maceration Fermentation Characteristics and Quality of Merlot Must.

40. Preparation and Characterization of Chitosan/Zein-Anthocyanin Nanoparticles Composite Film.

41. 花青素降解机制与稳态化研究进展.

42. 明胶/紫甘蓝花青素/纳米二氧化钛指示膜 的制备及其在鲜虾保鲜中的应用.

43. 花色苷结构与呈色稳定性研究进展.

44. Evaluation of Wine Fermentation Characteristics of Guizhou’s Five Specialty Fruits Based on the Composition of Organic Acids and Polyphenols

45. Research Progress in In Vitro Intestinal Cell Models and Their Applications in Evaluating Anthocyanin Absorption and Transport

46. Study on Extraction, Purification and Degradation Kinetics of Anthocyanins from Lycium ruthenicum

47. Effects of Tannin Addition on Changes in Color and Anthocyanin Content of Cabernet sauvignon Wine and Their Correlation

48. Effect of Phenolic Acid and Organic Acid Co-color on the Quality of Hawthorn Wine during Storage

49. 基于有机酸和多酚组成的贵州5 种特色 水果酿酒特性评价.

50. 黑果枸杞‐酿酒葡萄混合果酒酿造过程中 花色苷稳定性研究.

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