主题:【已应助】求助5篇外文文献,谢谢!

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trueyeoman
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【序号】:1

【作者】:Ye-Jin Kim and Dae-Yeul Son

【题名】:Antioxidant effects of solvent extracts from the dried jujube (Zizyphus jujube) sarcocarp, seed, and leaf via sonication

【期刊】:Food Science and Biotechnology

【年、卷、期、起止页码】:2011Volume 20, Number 1, Pages 167-173

【全文链接】:DOI: 10.1007/s10068-011-0023-8

【序号】:2

【作者】:Laguerre, M., Lecomte, J., & Villeneuve, P.

【题名】:Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges.

【期刊】:Progress in Lipid Research

【年、卷、期、起止页码】:200746, 244–282.

【全文链接】:

【序号】:3

【作者】:Kennedy, T. A., & Lieber, D. C.

【题名】:Peroxyl radical scavenging by bcarotene in lipid bilayers. Effect of oxygen partial pressure..

【期刊】:The Journal of Biological Chemistry

【年、卷、期、起止页码】:1992267(7), 4658–4663.

【全文链接】:

【序号】:4

【作者】:Ji Hye Kim, Gwi Nam Choi, Ji Hyun Kwak, Hee Rok Jeong and Chang-Ho Jeong, et al.

【题名】:Neuronal cell protection and acetylcholinesterase inhibitory effect of the phenolics in chestnut inner skin

【期刊】:Food Science and Biotechnology

【年、卷、期、起止页码】:2011Volume 20, Number 2, 311-318,

【全文链接】:DOI: 10.1007/s10068-011-0044-3

【序号】:5

【作者】:Hyang-Sook Choi and Gun-Hee Kim

【题名】:Volatile flavor composition of gamguk (Chrysanthemum indicum) flower essential oils

【期刊】:Food Science and Biotechnology

【年、卷、期、起止页码】:2011Volume 20, Number 2, 319-325,

【全文链接】:DOI: 10.1007/s10068-011-0045-2
推荐答案:yilai1002回复于2011/05/31
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hstudent回复于2011/05/31

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