浏览/检索结果:共4条，第1-4条

已选(0)清除条数/页：排序方式：
	Anthocyanin supplement as a dietary strategy in cancer prevention and management: A comprehensive review 评论文章 2022 作者: Chen, Jiali; Xu, Baojun; Sun, Jianxia; Jiang, Xinwei; Bai, Weibin 收藏 \| 浏览/下载：17/0 \| 提交时间：2021/10/19 Anthocyanin anti-cancer chemotherapy immunotherapy
	A comparative study on anthocyanin, saponin, and oil profiles of black and red seed coat peanut (Arachis hypogacea) grown in China 期刊论文 International Journal of Food Properties,2017, 卷号: 20, 页码: S131-S140 作者: Kuang, Qianjun; Yu, Yingyao; Attree, Roopam; Xu, Baojun Adobe PDF(1281Kb) \| 收藏 \| 浏览/下载：45/29 \| 提交时间：2021/04/23 Anthocyanin Black seed coat Colour values HPLC Peanut
	From rice bag to table: Fate of phenolic chemical compositions and antioxidant activities in waxy and non-waxy black rice during home cooking 期刊论文 Food Chemistry,2016, 卷号: 191, 页码: 81-90 作者: Tang, Yayuan; Cai, Weixi; Xu, Baojun 收藏 \| 浏览/下载：15/0 \| 提交时间：2021/04/23 Anthocyanin Antioxidants Black rice Cyanidin-3-glucoside Phenolic compounds Thermal processing
	Phenolic substance characterization and chemical and cell-Based antioxidant activities of 11 lentils grown in the Northern United States 期刊论文 Journal of Agricultural and Food Chemistry,2010, 卷号: 58, 期号: 3, 页码: 1509-1517 作者: Xu, Baojun; Chang, Sam K.C. Adobe PDF(2313Kb) \| 收藏 \| 浏览/下载：32/13 \| 提交时间：2021/04/23 Anthocyanin Cellular antioxidant activity Flavan-3-ol Flavone HPLC Lentils Peroxyl radical Phenolic acid