[1] |
LIU Hong, ZENG Zhijie, LI Chuanyong, ZHANG Shuihua, SUN Lechang, CHEN Qiong, CAO Minjie, LIU Guangming.
Acute and Accumulative Toxicity and Detection of Residual Sodium 4-Chlorophenoxyacetate in Mice
[J]. FOOD SCIENCE, 2016, 37(3): 197-204.
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[2] |
SHANG Sang, WANG Jian, DING Xiaowen.
Acute Toxicity and Genetic Toxicity of Gibberellin A3
[J]. FOOD SCIENCE, 2015, 36(17): 236-239.
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[3] |
WANG Sen-hong, TANG Qing, SHANG Fang-hong, ZHOU Yan-jing, XU Xiao-yu.
Nutritional Composition Analysis of Radix Asparagi Seed Oil and Its Sedative and Hypnotic Effects
[J]. FOOD SCIENCE, 2014, 35(9): 264-268.
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[4] |
WU Yu-long, HUA Chun*, FU Qing-quan, WU Xiang-hua.
Acute and Genetic Toxicity of Total Flavonoids Extract of Artemisia selengensis
[J]. FOOD SCIENCE, 2014, 35(7): 206-210.
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[5] |
QIN Qing-juan, XU Xiao-qing, ZHANG Yuan, ZHONG Geng.
Toxicological and Prebiotic Evaluation of Konjac Oligosaccharides
[J]. FOOD SCIENCE, 2014, 35(21): 244-248.
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[6] |
ZHANG Ming-di, ZHAO Hui-yan, LIU Jing-bo, WANG Ying, ZHAO Jun-jie, SUN Xiao-meng.
Acute Toxicity and Mutagenicity of Corn Germ Antioxidant Peptide
[J]. FOOD SCIENCE, 2014, 35(13): 228-231.
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[7] |
WANG Li-juan, ZHANG Yan-qing, WANG Yong, CAO Jin-yan, LI Na.
Immune-Enhancing Effects and Acute Toxicity of Agaricus blazei Polysaccharide in Mice
[J]. FOOD SCIENCE, 2014, 35(13): 258-261.
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[8] |
YU Ji-yang1,2,LI Xin-hua1,*,WANG Di3,ZHANG Ming2,4,QIN Ning1,ZHENG Feng-e2,WANG Lin1.
Optimization of Culture Conditions for Bifidobacterial Enrichment with Whole Powder of Jerusalem artichoke Tubers as Carbon Source by Response Surface Analysis
[J]. FOOD SCIENCE, 2013, 34(23): 261-265.
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[9] |
ZHAO Xiang-xiang 1,LU Chang-li1,HU Xiao-lan1,JI Li-lian1,*,LIU Qiao-quan2,TANG Tang1,LIU Fu-xia1.
Acute Toxicity of Glutelin in Transgenic Rice Expressing Lysine-rich Fusion Protein Gene
[J]. FOOD SCIENCE, 2013, 34(17): 284-288.
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[10] |
YANG Ping,LI Run-guo,MENG Xian-jun.
Food Safety and Toxicological Assessment of Eleutheroside
[J]. FOOD SCIENCE, 2013, 34(11): 258-262.
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[11] |
.
Toxicity Evaluation of Glycosaminoglycan from Pinctada martensii
[J]. FOOD SCIENCE, 2013, 34(1): 295-299.
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[12] |
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Safety Evaluation of Chemically Modified Maize Resistant Starch Prepared with POCl3
[J]. FOOD SCIENCE, 2012, 33(23): 336-339.
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[13] |
kehua TANG.
Nutritional Components of Taxus chinensis var. mairei Seeds and Acute Toxicity of Its Aril
[J]. FOOD SCIENCE, 2012, 33(19): 298-301.
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[14] |
HU Bin,CHEN Yi-zi*.
Acute, Accumulative and Sub-acute Toxicity of Sodium Selenite
[J]. FOOD SCIENCE, 2011, 32(5 ): 258-262.
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[15] |
TAN Jun-feng, LIN Zhi,LI Liang.
Toxicological Studies on Compound Theanine Preparation
[J]. FOOD SCIENCE, 2011, 32(19): 262-267.
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