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Proposed formation mechanism, antioxidant activity and MDA-MB-231 cells survival analysis of two glu
ISSN号:0144-8617
期刊名称:Carbohydrate Polymers
时间:2011
页码:948-955
相关项目:美拉德反应中金属配合物的形成机理及构效研究
作者:
Yong-Guang Guan|Xin-Lan Wu|Shu-Juan Yu|Xian-Bing Xu|
同期刊论文项目
美拉德反应中金属配合物的形成机理及构效研究
期刊论文 20
同项目期刊论文
Kinetic modeling of Maillard reaction system subjected to pulsed electric field
Changes in the initial stages of a glucose-proline Maillard reaction model system influences dairy p
Simultaneous analysis of reducing sugars and HMF by HPAEC-ECD comparing with HPLC-RID, an accurate m
Short communication: Possible mechanism for inhibiting the formation of polymers originated from 5-h
Degradation of N‐(1‐Deoxy‐d‐xylulos‐1‐yl) glycine and N‐(1‐Deoxy‐d‐xylulos‐1‐yl) proline using therm
Ultrafiltration of caramel color solutions reduces 5-hydroxymethyl-2-furaldehyde
SO32–effects the 5‐hydroxymethyl‐2‐furaldehyde content in ammonium sulphite–glucose solutions
Partial purification and characterization of polyphenol oxidase from sugarcane (Saccharum officinaru
Simultaneous analysis of Nε-(carboxymethyl) lysine, reducing sugars, and lysine during the dairy the
不同温度热解酸化蔗糖制备低聚焦糖
类黑精与Fe(Ⅱ)络合能力的研究
Iron-Chelating Properties of Melanoidins and Inducing Effect of Pulsed Electric Field
Effects of pressure on the glucose–ammonium sulphite caramel solutions
Study on the rheological properties of heat-induced whey protein isolate–dextran conjugate gel
Thermodynamic characteristics and antibacterial properties of maltol complexes with Fe (3+) and Zn (
Properties of whey protein isolate–dextran conjugate prepared using pulsed electric field
Fluorescence Spectra Analysis of Whey Protein Isolate-Dextran Conjugate
麦芽酚铁、锌配合物的热力学特性及抑菌性能
Maillard反应体系中亚硫酸根对2-氨基-2-脱氧葡萄糖降解的影响