食品科学 |
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蓝莓不同多酚物质的分离与抑制细胞氧化损伤功能的比较 |
刘翼翔1, 吴永沛1, 陈俊1,2, 籍保平3* |
(1.集美大学生物工程学院,福建 厦门 361021;2.华侨大学化工学院,福建 厦门 361021;3.中国农业大学食品科学与营养工程学院,北京 100083) |
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Separation of different polyphenols in blueberries and comparison of their protective activity on cellular oxidative damage |
LIU Yixiang1, WU Yongpei1, CHEN Jun1,2, JI Baoping3* |
(1. College of Bioengineering, Jimei University, Xiamen, Fujian 361021, China; 2. College of Chemical Engineering, Huaqiao University, Xiamen, Fujian 361021, China; 3. College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
引用本文:
刘翼翔, 吴永沛, 陈俊, 籍保平. 蓝莓不同多酚物质的分离与抑制细胞氧化损伤功能的比较[J]. 浙江大学学报(农业与生命科学版), 2013, 39(4): 428-434.
LIU Yixiang, WU Yongpei, CHEN Jun, JI Baoping. Separation of different polyphenols in blueberries and comparison of their protective activity on cellular oxidative damage. Journal of Zhejiang University (Agriculture and Life Sciences), 2013, 39(4): 428-434.
链接本文:
http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2012.08.201
或
http://www.zjujournals.com/agr/CN/Y2013/V39/I4/428
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