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浏览/检索结果: 共21条，第1-10条 帮助 限定条件 专题：西北高原生物研究所    第一署名单位    第一作者单位    通讯作者单位     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Copy number variation of the CCDC39 gene is associated with growth traits in Chinese cattle 期刊论文 VETERINARY MEDICINE AND SCIENCE, 2022, 卷号: 8, 期号: 2, 页码: 917 作者:  Hu, LY;  Yu, JJ;  Huang, R;  Yang, P;  Zhang, ZJ 收藏  |  浏览/下载：15/0  |  提交时间：2022/12/02 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：21/0  |  提交时间：2019/07/23 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：27/0  |  提交时间：2019/07/05 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：28/0  |  提交时间：2019/06/21 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：28/0  |  提交时间：2019/06/28 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：21/0  |  提交时间：2019/07/12 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：18/0  |  提交时间：2019/07/19 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：7/0  |  提交时间：2019/08/02 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018 Chen, Shasha; Zeng, Zhi; Hu, Na; Bai, Bo; Wang, Honglun; Suo, Yourui 收藏  |  浏览/下载：10/0  |  提交时间：2019/07/26 Simultaneous optimization of the ultrasound-assisted extraction for phenolic compounds content and antioxidant activity of Lycium ruthenicum Murr. fruit using response surface methodology 期刊论文 FOOD CHEMISTRY, 2018, 卷号: 242, 页码: 1-8 作者:  Chen, Shasha;  Zeng, Zhi;  Hu, Na;  Bai, Bo;  Wang, Honglun 收藏  |  浏览/下载：34/0  |  提交时间：2018/01/02 Lycium Ruthenicum Murr.  Ultrasound-assisted Extraction  Phenolic Compounds  Antioxidant Activity  Response Surface Methodology