1, Liu, S.-Q. and Pilone, G.J. An overview of formation and role of acetaldehyde in winemaking with emphasis on microbiological implications. International Journal of Food Science and Technology. 35: 49-62 (2000). 2, Elisia, Ingrid; Hu, Chun; Popovich, David G.; Kitts, David D. Antioxidant assessment of an anthocyanin-enriched blackberry extract. Food Chemistry (2007), 101(3), 052-1058. 3, Fu, C., Loo, A.E.K., Chia, F.P.P., Huang, D. Oligomeric proanthocyanidins from mangosteen pericarps, J. Agric. Food Chem. 2007, 55, 7689-7694. 4, Naguib, Y. M. A.; Hari, S. P.; Passwater, R.; Huang, D. J. Antioxidant activities of natural vitamin E formulations J. NUTRITIONAL SCIENCE AND VITAMINOLOGY 2003, 49 (4): 217-220.
我的社区
签到
赛默飞实验室产品焕新计划有奖调研！
【七月征文】不一YOUNG实验“猿”
报名开启：ICS2024第十三届光谱网络会议！
推荐收藏！盘点中药材及饮片检测解决方案
