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Preliminary enrichment and separation of chlorogenic acid from Helianthus tuberosus L. leaves extract by macroporous resins 期刊论文
FOOD CHEMISTRY, 2015, 卷号: 168, 页码: 55-62
作者:  Sun, Peng-Cheng;  Liu, Ying;  Yi, Yue-Tao;  Li, Hong-Juan;  Fan, Ping;  Xia, Chuan-Hai;  Liu, Y (reprint author), Chinese Acad Sci, Yantai Inst Coastal Zone Res, Key Lab Coastal Biol & Biol Resources Utilizat, Yantai 264003, Peoples R China. yliu@yic.ac.cn;  chxia@yic.ac.cn
Adobe PDF(64Kb)  |  收藏  |  浏览/下载：556/163  |  提交时间：2015/07/30
Chlorogenic Acid  Separation  Macroporous Resin  HeL.anthus Tuberosus L.  
Determination of critical aggregation concentration and aggregation number of acid-soluble collagen from walleye pollock (Theragra chalcogramma) skin using the fluorescence probe pyrene 期刊论文
FOOD CHEMISTRY, 2010, 卷号: 122, 期号: 4, 页码: 1333-1337
作者:  Yan, Mingyan;  Li, Bafang;  Zhao, Xue
Adobe PDF(306Kb)  |  收藏  |  浏览/下载：4306/1836  |  提交时间：2011/07/14
Collagen  Pyrene  Aggregation  Walleye Pollock  Fish Skin  
Vanillin cross-linked chitosan microspheres for controlled release of resveratrol 期刊论文
FOOD CHEMISTRY, 2010, 卷号: 121, 期号: 1, 页码: 23-28
作者:  Peng, Hailong;  Xiong, Hua;  Li, Jinhua;  Xie, Mingyong;  Liu, Yuzhen;  Bai, Chunqing;  Chen, Lingxin
Adobe PDF(348Kb)  |  收藏  |  浏览/下载：4803/1565  |  提交时间：2011/07/14
Chitosan Microspheres  Resveratrol  Vanillin  Cross-linker  Controlled Release