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浏览/检索结果: 共3条，第1-3条 帮助 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 Changes in phytochemical compositions, antioxidant and alpha-glucosidase inhibitory activities during the processing of tartary buckwheat tea 期刊论文 FOOD RESEARCH INTERNATIONAL, 2013, 卷号: 50, 期号: 2, 页码: 562-567 作者:  Qin, Peiyou;  Wu, Li;  Yao, Yang;  Ren, Guixing 收藏  |  浏览/下载：7/0  |  提交时间：2016/12/05 Tartary buckwheat tea  Processing  Flavonoid  Total phenolic compounds  Antioxidant  alpha-Glucosidase inhibitory activity   Flavonoid composition, antibacterial and antioxidant properties of tartary buckwheat bran extract 期刊论文 INDUSTRIAL CROPS AND PRODUCTS, 2013, 卷号: 49, 页码: 312-317 作者:  Wang, Lijun;  Yang, Xiushi;  Qin, Peiyou;  Shan, Fang;  Ren, Guixing 收藏  |  浏览/下载：6/0  |  提交时间：2016/12/05 Anti-acne  Flavonoids  Tartary buckwheat bran  Antibacterial  Antioxidant   Identification of Tartary Buckwheat Tea Aroma Compounds with Gas Chromatography-Mass Spectrometry 期刊论文 JOURNAL OF FOOD SCIENCE, 2011, 卷号: 76, 期号: 6, 页码: S401-S407 作者:  Qin, Peiyou;  Ma, Tingjun;  Wu, Li;  Shan, Fang;  Ren, Guixing 收藏  |  浏览/下载：4/0  |  提交时间：2016/12/05 aroma compounds  GC-MS  GC-O  OAV  tartary buckwheat tea