Preliminary Study on the Effective Constituents of the Fruit of Sorbs tianschanica

[1]

LIU Xiaohui, XU Lijuan, LI Yongge, LIU Huishuang, YANG Xuejuan, SUN Baoshan, LIU Jiang, WEI Ran. Simultaneous Determination of Non-Volatile Flavor Substances in Acid-Hydrolyzed Corn Protein Powder [J]. FOOD SCIENCE, 2016, 37(8): 152-158.

[2]

[3]

ZHANG Yanrong, FAN Hongxiu, LIU Hongcheng, ZHANG Ying, WANG Dawei. Optimization of Extraction Process of Ginseng Polysaccharides and Monosaccharide Composition Analysis [J]. FOOD SCIENCE, 2015, 36(20): 37-42.

[4]

FANG Bowen, QI Ruiting, ZHANG Ying* . Active Components and Antioxidant Activities of Different Parts of Citrus paradise Fruit [J]. FOOD SCIENCE, 2015, 36(10): 158-163.

[5]

ZHANG Hui-juan, LIU Ying-li, WANG Jing*. Heat-Stable Defatted Rice Bran Protein Extracted by Subcritical Water Extraction [J]. FOOD SCIENCE, 2014, 35(2): 5-11.

[6]

[7]

[8]

[9]

[10]

WANG Jian-hui，LIU Yong-le，LI Chi-ling，LIU Dong-min，CHENG Yuan-yuan，LI Yan. Optimization of Microwave-Assisted Extraction Process for Yucca Saponins [J]. FOOD SCIENCE, 2012, 33(2): 58-62.

[11]

[12]

[13]

Nuramina ABDURSUL，YAN Wen，BAI Jie，Patigul MAHMUT. Optimizing Polysaccharide Extraction from Sorbus tianschanica Rupr. Fruits [J]. FOOD SCIENCE, 2011, 32(10): 66-69.

[14]

SUN Ying-ying1，LEI Qi-yao1，LIU Xiao-xiao1，ZHU Ming1，WANG Chang-hai2,3. Extraction of Isochrysis galbana Extracellular and Intercellular Polysaccharides [J]. FOOD SCIENCE, 2010, 31(6): 55-59.

[15]

LI Chao1，ZHENG Yi1，WANG Wei-dong1，WANG Nai-xin1，YANG Ri-fu2. Optimization of Subcritical Water Extraction of Proanthocyanidins from Grape Seed by Response Surface Methodology [J]. FOOD SCIENCE, 2010, 31(12): 6-10.

RichHTML