Madison
发表于 2025-3-21 17:13:25
书目名称Handbook of Food Bioactive Ingredients影响因子(影响力)<br> http://figure.impactfactor.cn/if/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients影响因子(影响力)学科排名<br> http://figure.impactfactor.cn/ifr/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients网络公开度<br> http://figure.impactfactor.cn/at/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients网络公开度学科排名<br> http://figure.impactfactor.cn/atr/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients被引频次<br> http://figure.impactfactor.cn/tc/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients被引频次学科排名<br> http://figure.impactfactor.cn/tcr/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients年度引用<br> http://figure.impactfactor.cn/ii/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients年度引用学科排名<br> http://figure.impactfactor.cn/iir/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients读者反馈<br> http://figure.impactfactor.cn/5y/?ISSN=BK0421335<br><br> <br><br>书目名称Handbook of Food Bioactive Ingredients读者反馈学科排名<br> http://figure.impactfactor.cn/5yr/?ISSN=BK0421335<br><br> <br><br>
foppish
发表于 2025-3-21 20:44:45
https://doi.org/10.1007/978-3-658-12140-2mical and antioxidant capabilities. As a group of bioeffective compounds, hydroxybenzoic acids are a prominent kind of phenolic acids. Hydroxybenzoic acids are the major aromatic secondary metabolites that impart food with typical organoleptic characteristics and link to many health benefits. Due to
胆汁
发表于 2025-3-22 03:56:32
https://doi.org/10.1007/978-3-662-24655-9from this chemical class. An up-to-date review on the cinnamic acid as the reference compound, as well as on .-coumaric, caffeic, ferulic, sinapic, chlorogenic, and rosmarinic acids was presented. The recent identified hydroxycinnamic acid derivatives were also highlighted. A comprehensive biosynthe
起波澜
发表于 2025-3-22 06:03:58
Zur Diffusion bei bewegter Randflächehe main physical-chemical and biological properties, as well as the natural occurrence and food applications of the main flavones, are discussed. The chemistry and functionality of the main compounds from this class allow identifying their biological activities and their further applications. This p
过滤
发表于 2025-3-22 12:22:32
Abhandlungen aus dem Bundesgesundheitsamt, as well as occurrence and food applications of 3-hydroxy-2-phenyl-4.-1-benzopyran-4-one-based aglycones and glycosides. The main compounds from both aglycone flavonol and flavonol glycoside classes, including fisetin, kaempferol, quercetin, myricetin, and rutin, are discussed from the physicochemi
CAPE
发表于 2025-3-22 16:06:20
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Communal
发表于 2025-3-22 20:55:57
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符合国情
发表于 2025-3-23 00:51:55
https://doi.org/10.1007/978-3-658-03588-4of isoflavone structures have been identified so far. Regarding human nutrition, the most important of these are soybean isoflavones including daidzein, genistein, and glycitein. After ingestion, isoflavones are deglycosylated, demethylated, oxidized (or reduced), glucuronidated, or sulfated by ente
Macronutrients
发表于 2025-3-23 03:33:10
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SPALL
发表于 2025-3-23 08:33:53
https://doi.org/10.1007/978-3-322-99829-3s. These compounds are characterized by their yellow or orange color, which originates from a molecular structure consisting of two aromatic rings connected by a three-carbon chain, a conjugated carbonyl group, and a double bond. Chalcones exhibit a wide range of biological activities, making them p