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trueyeoman
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【序号】:1

【作者】:Zhang W, Zhao Y, Xu L, Song X, Yuan X, Sun J, Zhang J.  【题名】:Superfine grinding induced amorphization and increased solubility of α-chitin.

【期刊】:Carbohydr Polym.

【年、卷、期、起止页码】: 2020 Jun 1;237:116145.

【全文链接】 doi: 10.1016/j.carbpol.2020.116145.

【序号】:2

【作者】:Gao W, Chen F, Zhang L, Meng Q.  【题名】:Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties.

【期刊】:J Food Sci.

【年、卷、期、起止页码】: 2020 Jun;85(6):1827-1833.

【全文链接】  doi: 10.1111/1750-3841.15168.

【序号】:3

【作者】:Hong SJ, Das PR, Eun JB.  【题名】:Effects of superfine grinding using ball-milling on the physical properties, chemical composition, and antioxidant properties of Quercus salicina (Blume) leaf powders.

【期刊】:J Sci Food Agric.

【年、卷、期、起止页码】:2021 Jun;101(8):3123-3131.

【全文链接】 doi: 10.1002/jsfa.10941.

【序号】:4

【作者】:

【题名】:Total phenolics, anthocyanin profile and antioxidant activity of maqui

【期刊】:Food Chem

【年、卷、期、起止页码】: 2020 May 30;313:126115. 

【全文链接】  doi: 10.1016/j.foodchem.2019.126115

【序号】:5

【作者】:N,

【题名】:Properties and kinetics of the in vitro release of anthocyanin-rich microcapsules

【期刊】:Food Chem

【年、卷、期、起止页码】: 2021 Mar 15;340:127950.

【全文链接】  doi: 10.1016/j.foodchem.2020.127950
推荐答案:dahua1981回复于2021/11/19
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dahua1981回复于2021/11/19

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