【序号】:1
【作者】:Ricky S.H. Lam, Michael T. Nickerson
【题名】:Food proteins: A review on their emulsifying properties using a structure–function approach
【期刊】:food chem
【年、卷、期、起止页码】:2013,141,2, Pages 975-984
【全文链接】:
【序号】:2
【作者】:
Lei Liu, Daniel L.E. Waters, Terry J. Rose, Jinsong Bao, Graham J. King
【题名】:Phospholipids in rice: Significance in grain quality and health benefits: A review
【期刊】:food chem
【年、卷、期、起止页码】: 2013,139,Pages 1133-1145
【全文链接】:
【序号】:3
【作者】:Allen Y. Chen, Yi Charlie Chen
【题名】:A review of the dietary flavonoid, kaempferol on human health and cancer chemoprevention
【期刊】:food chem
【年、卷、期、起止页码】: 2013,138,4,Pages 2099-2107
【全文链接】:
【序号】:4
【作者】:Elena M. Balboa, Enma Conde, Andres Moure, Elena Falqué, Herminia Domínguez
【题名】:In vitro antioxidant properties of crude extracts and compounds from brown algae
【期刊】:food chem
【年、卷、期、起止页码】:2013,138,Pages 1764-1785
【全文链接】:
【序号】:5
【作者】: Jerzy Falandysz
【题名】:Review: On published data and methods for selenium in mushrooms
【期刊】:food chem
【年、卷、期、起止页码】:2013,138,1,Pages 242-250
【全文链接】: