(1.中国农业大学 食品科学与营养工程学院/植物源功能食品北京市重点实验室, 北京 100083;2.北京工商大学 北京市食品添加剂工程技术研究中心, 北京 100048;3.中国农业大学 工学院, 北京 100083)
市校合作项目- 黄花和黄芪精深加工与功能性食品开发(201904710611637)。
(1.College of Food Science & Nutritional Engineering/Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, China;2.Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing 100048, China;3.College of Engineering, China Agricultural University, Beijing 100083, China)
City-school cooperation projects-Huang Hua and Astragalus intensive processing and functional food development (201904710611637).
张南海,金雨楠,陈怡冉,周靖萱,赵亮,张列兵,吴薇,周峰.阿魏酸对黄嘌呤氧化酶的抑制机理[J].食品科学技术学报,2023,41(1):115-125.
复制