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浏览/检索结果: 共3条，第1-3条 帮助 限定条件 学科主题：Chemistry, Applied    学科主题：Food Science & Technology     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Multidimensional exploration of essential oils generated via eight oregano cultivars: Compositions, chemodiversities, and antibacterial capacities 期刊论文 FOOD CHEMISTRY, 2022, 卷号: 374 作者:  Hao, Yuanpeng;  Kang, Jiamu;  Yang, Rui;  Li, Hui;  Cui, Hongxia 收藏  |  浏览/下载：0/0  |  提交时间：2024/03/07 Oregano essential oil  Chemodiversity  Carvacrol  Random forest algorithm  Partial least squares discriminant analysis  Antibacterial activity   Integrated and comparative proteomics of high-oil and high-protein soybean seeds 期刊论文 FOOD CHEMISTRY, 2015, 卷号: 172, 页码: 105-116 作者:  Xu, Xiu Ping;  Liu, Hui;  Tian, Lihong;  Dong, Xiang Bai;  Shen, Shi Hua 收藏  |  浏览/下载：6/0  |  提交时间：2022/09/13 Antioxidant  Comparative analysis  Global protein expression  Proteomics  Soybean   Systematic qualitative and quantitative assessment of fatty acids in the seeds of 60 tree peony (Paeonia section Moutan DC.) cultivars by GC-MS 期刊论文 FOOD CHEMISTRY, 2015, 卷号: 173, 页码: 133-140 作者:  Li, Shan-Shan;  Yuan, Ru-Yu;  Chen, Li-Guang;  Wang, Liang-Sheng;  Hao, Xiang-Hong 收藏  |  浏览/下载：5/0  |  提交时间：2022/09/13 Paeonia  Tree peony  Fatty acid  Linolenic acid  n-6/n-3 ratio  GC-MS