Zobrazeno 1 - 10
of 49
pro vyhledávání: '"Xiong GY"'
Publikováno v:
Diabetes, Metabolic Syndrome and Obesity, Vol Volume 14, Pp 3161-3172 (2021)
Yan Fan,1,* Long-Teng Yan,2,* Zheng Yao,2 Guang-Yi Xiong2 1Department of Anatomy, Histology, and Embryology, School of Basic Medical Science, Kunming Medical University, Kunming, Yunnan, 650500, People’s Republic of China; 2Key Laboratory o
Externí odkaz:
https://doaj.org/article/a9279746a3b04a009d334bc7b721ceba
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Yao XN; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China., Dong RL; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China., Li YC; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China., Lv AJ; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China., Zeng LT; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China., Li XQ; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China., Lin Z; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China., Qi J; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Food and Nutrition, Anhui Agricultural University, Hefei 23006, China. Electronic address: junqi86@hotmail.com., Zhang CH; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Xiong GY; School of Food Engineering, Anhui Science and Technology University, Chuzhou 233100, China., Zhang QY; Shandong Province Grilled Chicken Co., Ltd., Dezhou 253000, China.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec; Vol. 282 (Pt 2), pp. 136979. Date of Electronic Publication: 2024 Oct 28.
Autor:
Xu WP; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Dong RL; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Lv AJ; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Li YC; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Zeng LT; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Gao XL; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China; State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, 130 Changjiang West Road, Hefei 230036, Anhui, China., Qi J; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China. Electronic address: junqi86@hotmail.com., Lin Z; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Yan HM; Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 23006, China., Zhang CH; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China., Xiong GY; School of Food Engineering, Anhui Science and Technology University, Chuzhou, 233100, China.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114627. Date of Electronic Publication: 2024 Jun 09.
Autor:
Zhang L; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Liu Y; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Li CX; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Zhu L; Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, 432000, P. R. China., Xiong GY; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Fan SL; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Dai JJ; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China., Xiao H; School of Food and Biological Engineering, Hefei University of Technology, 485 Danxia Road, Hefei, 230601, P. R. China.; Hubei Key Laboratory of Quality Control of Characteristic Fruits and Vegetables, School of Chemistry and Materials Science, Hubei Engineering University, Xiaogan, 432000, P. R. China.
Publikováno v:
Organic letters [Org Lett] 2023 Sep 08; Vol. 25 (35), pp. 6506-6510. Date of Electronic Publication: 2023 Aug 25.