S636.9
LIU Yueyue
College of Food Engineering and Nutritional Science / Shaanxi Engineering Laboratory for Food Green Processing and Safety Control / Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi’an 710119, ChinaLI Ting
College of Food Engineering and Nutritional Science / Shaanxi Engineering Laboratory for Food Green Processing and Safety Control / Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi’an 710119, ChinaZHANG Bo
College of Food Engineering and Nutritional Science / Shaanxi Engineering Laboratory for Food Green Processing and Safety Control / Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi’an 710119, ChinaWANG Xiaoyuan
College of Food Engineering and Nutritional Science / Shaanxi Engineering Laboratory for Food Green Processing and Safety Control / Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi’an 710119, ChinaDONG Xinyue
College of Food Engineering and Nutritional Science / Shaanxi Engineering Laboratory for Food Green Processing and Safety Control / Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi’an 710119, ChinaWU Junfeng
College of Food Engineering and Nutritional Science / Shaanxi Engineering Laboratory for Food Green Processing and Safety Control / Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi’an 710119, ChinaWANG Hui
College of Food Engineering and Nutritional Science / Shaanxi Engineering Laboratory for Food Green Processing and Safety Control / Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi’an 710119, ChinaYANG Xingbin
College of Food Engineering and Nutritional Science / Shaanxi Engineering Laboratory for Food Green Processing and Safety Control / Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Shaanxi Normal University, Xi’an 710119, China
刘玥玥,李婷,张博,王晓渊,董欣悦,吴俊峰,王辉,杨兴斌.芫荽的抗氧化活性及对高果糖高盐饮食诱导大鼠血压升高的缓解作用[J].食品与生物技术学报,2021,40(8):37-44.
LIU Yueyue, LI Ting, ZHANG Bo, WANG Xiaoyuan, DONG Xinyue, WU Junfeng, WANG Hui, YANG Xingbin. Anti-Oxidative Activity of Coriander and Preventive Effects on Blood Pressure Elevation in Rats Induced by High-Fructose and High-Salt Diet[J]. Journal of Food Science and Biotechnology,2021,40(8):37-44.
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