- 充值
- 会员
- 职称材料
文献信息
Food Science and TechnologyKorean SocietyQuality CharacteristicsAntioxidant ActivityAntioxidant ActivitiesRadical Scavenging ActivitiesSensory EvaluationPhysicochemical PropertiesDPPH Radical Scavenging ActivityTotal PolyphenolLactic Acid BacteriaEthanol ExtractsResponse Surface Methodologythe Moisture ContentRAW 264.7 CellsSociety of Science and TechnologyScavenging ActivityAlcohol ContentTotal Flavonoid ContentPolyphenol Content
研究报告(共:0 篇 )