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浏览/检索结果: 共4条，第1-4条 帮助 限定条件 学科主题：Food Science & Technology     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 NMR-based Structural Classification, Identification, and Quantification of Triterpenoids from Edible Mushroom Ganoderma resinaceum 期刊论文 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2020 作者:  Huang, Yanjie;  Li, Xian;  Peng, Xingrong;  Adegoke, Adelakun Tiwalade;  Chen, Jianchao 收藏  |  浏览/下载：12/0  |  提交时间：2021/01/05 Effect of roasting degree of coffee beans on sensory evaluation: Research from the perspective of major chemical ingredients 期刊论文 FOOD CHEMISTRY, 2020 作者:  Hu, Guilin;  Peng, Xingrong;  Gao, Ya;  Huang, Yanjie;  Li, Xian 收藏  |  浏览/下载：12/0  |  提交时间：2021/01/05 Excavation of coffee maturity markers and further research on their changes in coffee cherries of different maturity 期刊论文 FOOD RESEARCH INTERNATIONAL, 2020 作者:  Hu, Guilin;  Peng, Xingrong;  Wang, Xia;  Li, Xian;  Li, Xing 收藏  |  浏览/下载：7/0  |  提交时间：2021/01/05 Triterpenoids from functional mushroom Ganoderma resinaceum and the novel role of Resinacein S in enhancing the activity of brown/beige adipocytes 期刊论文 FOOD RESEARCH INTERNATIONAL, 2020 作者:  Huang, Yanjie;  Wei, Gang;  Peng, Xingrong;  Hu, Guilin;  Su, Haiguo 收藏  |  浏览/下载：20/0  |  提交时间：2021/01/05