FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (5): 201-207.doi: 10.7506/spkx1002-6630-20200108-101
• Nutrition & Hygiene • Previous Articles Next Articles
FAN Sanhong, WANG Jiaojiao, LI Jiani, BAI Baoqing
Online:
2021-03-15
Published:
2021-03-29
CLC Number:
FAN Sanhong, WANG Jiaojiao, LI Jiani, BAI Baoqing. In Vivo Antioxidant Activity and Hypolipidemic Effect of Capsanthin and Capsaicin[J]. FOOD SCIENCE, 2021, 42(5): 201-207.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-20200108-101
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