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Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018, 卷号: 242, 页码: 1-8
作者:  Chen, Shasha;  Zeng, Zhi;  Hu, Na;  Bai, Bo;  Wang, Honglun;  Suo, Yourui
收藏  |  浏览/下载：310/0  |  提交时间：2018/01/02
Lycium Ruthenicum Murr.  Ultrasound-assisted Extraction  Phenolic Compounds  Antioxidant Activity  Response Surface Methodology  
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：40/0
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：51/0  |  提交时间：2019/07/26
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：43/0
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：39/0  |  提交时间：2019/07/19
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：19/0  |  提交时间：2019/08/09
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：37/0
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：34/0  |  提交时间：2019/08/02
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：24/0
Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文
FOOD CHEMISTRY, 2018
Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui
收藏  |  浏览/下载：18/0  |  提交时间：2019/07/12