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CORC

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Antioxidant activity and DNA damage protection of mung beans processed by solid state fermentation with Cordyceps militaris SN-18 期刊论文
Innovative Food Science and Emerging Technologies, 2015, 卷号: 31, 期号: Volume 31, 页码: 216-225
作者:  Xiao, Yu;  Zhang, Qiuqin;  Miao, Junqing;  Rui, Xin;  Li, Teng
收藏  |  浏览/下载：8/0  |  提交时间：2019/12/23
NFMB  non-fermented mung beans  CFMB  Cordyceps militaris-fermented mung beans  DPPH  2,2-diphenyl-1-picrylhydrazyl  ABTS  2,2-azinobis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt  TPTZ  2,4,6-tris (2-pyridyl)-S-triazine  EDTA-2Na  ethylenediaminetetraacetic acid disodium salt  Vc  ascorbic acid  FRAP  ferric reducing antioxidant power  RP  reducing power  CHA  chelating ability  TPC  total phenolic content  SSF  solid state fermentation  PBS  phosphate buffer saline  HPLC  high performance liquid chromatography  ShA  shikimic acid  ChlA  chlorogenic acid  VaA  vanillic acid  SiA  sinapic acid  PCA  principal component analysis  Cordyceps militaris  Mung beans  Antioxidant activities  Solid state fermentation  DNA damage protection  HPLC analysis  
Antioxidant and Antidiabetic Activities of Black Mung Bean (Vigna radiata L.) 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2013, 卷号: 61, 期号: 34, 页码: 8104-8109
作者:  Yao, Yang;  Yang, Xiushi;  Tian, Jing;  Liu, Changyou;  Cheng, Xuzhen
收藏  |  浏览/下载：4/0  |  提交时间：2016/12/05
Isolation, Characterization, and Antioxidant Activity of Bromophenols of the Marine Red Alga Rhodomela confervoides 期刊论文
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2011, 卷号: 59, 期号: 18, 页码: 9916-9921
作者:  Li, Ke;  Li, Xiao-Ming;  Gloer, James B.;  Wang, Bin-Gui
收藏  |  浏览/下载：20/0  |  提交时间：2012/07/03
Characteristics and Antioxidant Activity of Maillard Reaction Products from Psicose-Lysine and Fructose-Lysine Model Systems 期刊论文
JOURNAL OF FOOD SCIENCE, 2011, 卷号: 76, 期号: 3, 页码: C398-C403
作者:  Zeng, Yan;  Zhang, Xiaoxi;  Guan, Yuping;  Sun, Yuanxia
收藏  |  浏览/下载：18/0  |  提交时间：2011/08/01

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