共 38 条
- [31] Total phenolic content of anthocyanin rich berry extracts reduces reactive oxygen species generated from the xanthine:xanthine oxidase reaction FASEB JOURNAL, 2006, 20 (04): : A429 - A430
- [34] Volatile Organic Compounds Generated from the Maillard Reaction between <sc>l</sc>-Ascorbic Acid and Glycine in Hot Compressed Water ACS FOOD SCIENCE & TECHNOLOGY, 2025, 5 (02): : 743 - 752
- [37] Kinetics of the reaction between plutonium dioxide and water from 25°C to 350°C:: Formation and properties of the phase PuO2+x PLUTONIUM FUTURES-THE SCIENCE, 2000, 532 : 114 - 116