【序号】：1 【作者】：Huang X , Cai W , Xu B 【题名】：Kinetic changes of nutrients and antioxidant capacities ofgerminated soybean (Glycine max L.) and mung bean (Vigna radiata L.) withgermination time 【期刊】：Food Chemistry 【年、卷、期、起止页码】: 2014, 143:268-276. 【全文链接】： 【序号】：2 【作者】：Weihua Jin 【题名】：The structural features of the sulfated heteropolysaccharide(ST-1) from Sargassum thunbergii and its neuroprotective activities 【期刊】：Food Chemistry 【年、卷、期、起止页码】: Volume 296, 30 October 2019, Pages 100-108 【全文链接】：DOI: 10.1016/j.ijbiomac.2017.12.009 【序号】：3 【作者】：Dong-Gyun Yim, Jin-Kyu Seo, Hyeon-Woong Yum, Md AshrafuzzamanZahid, ... Han-Sul Yang 【题名】：Effects of Caesalpinia sappan L. extract on the colorstability, antioxidant and antimicrobial activity in cooked pork sausagesduring cold storage 【期刊】：LWT 【年、卷、期、起止页码】: 2019, 112 【全文链接】： 【序号】：4 【作者】：Won Je Jang, Sun-Young Choi, Jong Min Lee, Ga Hye Lee, ...In-Soo Kong 【题名】：Viability of Lactobacillus plantarum encapsulated withpoly-γ-glutamic acid produced by Bacillus sp. SJ-10 during freeze-drying and inan in vitro gastrointestinal model 【期刊】：LWT 【年、卷、期、起止页码】: 2019, 112 【全文链接】： 【序号】：5 【作者】：Aleksandar Ž. Kostić, Danijel D. Milinčić, Uroš M. Gašić,Nebojša Nedić, ... Mirjana B. Pešić 【题名】：Polyphenolic profile and antioxidant properties ofbee-collected pollen from sunflower (Helianthus annuus L.) plant 【期刊】：LWT 【年、卷、期、起止页码】: 2019, 112 【全文链接】：
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LC-MS实验瓶颈的突破与优化
