has been cited by the following article(s):
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[1]
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Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage
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Frontiers in …,
2024 |
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[2]
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Kualitas Es Puter dengan Penambahan Bubur Kulit Buah Naga Merah Bagian Dalam (Hylocereus polyrhizus) dan Ekstrak Pektinnya sebagai Agen Penstabil
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Jurnal Aplikasi Teknologi …,
2023 |
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[3]
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Ultrasonic‐assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive …
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Food science & …,
2022 |
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[4]
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Single‐frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of …
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Food science & …,
2022 |
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[5]
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Analyses of the nutritional composition and mineral element content of Lonicera fulvotomentosa Hsu et SC Cheng grown in different soils
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Journal of Elementology,
2022 |
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[6]
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Analyses of the nutritional composition and mineral element content of Lonicera fulvotomentosa Hsu et SC Cheng grown in China.
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2022 |
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[7]
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野地瓜茎中 3" 种绿原酸提取工艺的 优化及抗氧化活性研究.
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Food Research & …,
2021 |
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响应面优化金银花绿原酸提取工艺及 抗氧化作用研究.
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Food Research & Development,
2019 |
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杜仲叶中绿原酸的浸出动力学
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过程工程学报,
2016 |
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[10]
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响应面满意度函数用于金银花多糖提取研究.
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华中师范大学学报 (自然科学版),
2016 |
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[11]
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响应面满意度函数用于金银花多糖提取研究
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2016 |
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[12]
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超声-微波回流提取新疆管花肉苁蓉苯乙醇苷的工艺研究
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2016 |
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[13]
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金银花绿原酸和木犀草苷的提取
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食品与发酵工业,
2015 |
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[1]
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Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage
Frontiers in Microbiology,
2024
DOI:10.3389/fmicb.2024.1364448
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[2]
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Optimization of the fermentation process and antioxidant activity of mixed lactic acid bacteria for honeysuckle beverage
Frontiers in Microbiology,
2024
DOI:10.3389/fmicb.2024.1364448
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[3]
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Kualitas Es Puter dengan Penambahan Bubur Kulit Buah Naga Merah Bagian Dalam (Hylocereus polyrhizus) dan Ekstrak Pektinnya sebagai Agen Penstabil
Jurnal Aplikasi Teknologi Pangan,
2023
DOI:10.17728/jatp.10440
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[4]
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Single‐frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties
Food Science & Nutrition,
2022
DOI:10.1002/fsn3.2593
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[5]
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Single‐frequency ultrasonic extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and comprehensive evaluation of physicochemical and bioactive properties
Food Science & Nutrition,
2022
DOI:10.1002/fsn3.2593
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[6]
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Ultrasonic‐assisted extraction of bioactive chlorogenic acid from heilong48 soybean variety: Parametric optimization and evaluation of physicochemical and bioactive properties
Food Science & Nutrition,
2022
DOI:10.1002/fsn3.2670
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