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  • trueyeoman
    2013/10/07
  • 私聊

文献检索-互助

  • 悬赏金额:10积分状态:已解决
  • 【序号】:1

    【作者】 Susan M. Tosh,1,2 Yolanda Brummer,1 Thomas M. S. Wolever,3 and Peter J. Wood1

    【题名】:Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan

    【期刊】: cereal chemisty,

    【年、卷、期、起止页码】:March/April 2008, Volume 85, Number 2Pages 211-217

    【全文链接】:

    【序号】:2

    【作者】Ritesh K. Babootaa, Mahendra Bishnoia, Padma Ambalamb, Kanthi Kiran Kondepudia, , , , Siddhartha M. Sarmaa, Ravneet K. Boparaic, Koteswaraiah Podilid

    【题名】:Functional food ingredients for the management of obesity and associated co-morbidities – A review

    【期刊】: Journal of Functional Foods

    【年、卷、期、起止页码】:Volume 5, Issue 3, July 2013, Pages 997–1012

    【全文链接】:

    【序号】:3

    【作者】Yanyan Wua, , , Qian Tiana, b, Laihao Lia, Muhammad Naseem Khanb, Xianqing Yanga, Zhongmin Zhangc, Xiao Hua, Shengjun Chena

    【题名】:Inhibitory effect of antioxidant peptides derived from Pinctada fucata protein on ultraviolet-induced photoaging in mice

    【期刊】: Journal of Functional Foods

    【年、卷、期、起止页码】:Volume 5, Issue 2, April 2013, Pages 527–538

    【全文链接】:

    【序号】:4

    【作者】Fereidoon Shahidia, , , Anoma Chandrasekara

    【题名】:Millet grain phenolics and their role in disease risk reduction and health promotion: A review

    【期刊】: Journal of Functional Foods

    【年、卷、期、起止页码】:Volume 5, Issue 2, April 2013, Pages 570–581

    【全文链接】:

    【序号】:5

    【作者】André Gustavo Vasconcelos Costaa, , , Diego F. Garcia-Diazb, Paula Jimenezb, Pollyanna Ibrahim Silvac

    【题名】:Bioactive compounds and health benefits of exotic tropical red–black berries

    【期刊】: Journal of Functional Foods

    【年、卷、期、起止页码】:Volume 5, Issue 2, April 2013, Pages 539–549

    【全文链接】:

灰米奇 2013/10/07

5okok

hstudent 2013/10/07

2 ok ok

dong3626 2013/10/07

11111111111111111111

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  • hstudent

    第5楼2013/10/07

    应助达人

    1的链接
    http://cerealchemistry.aaccnet.org/doi/abs/10.1094/CCHEM-85-2-0211

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  • dong3626

    第6楼2013/10/07

    应助达人

    11111111111111111111

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