天津大学教师个人主页系统陈海霞 Antioxidant and functional properties of tea protein as affected by the different tea processing methods 中文主页

天津大学网站

官网

English

English

更多

陈海霞

教师拼音名称：ChenHaixia
职务：Professor
性别：女
职称：教授
所属院系：药物科学与技术学院

论文成果

Current position:: 中文主页 >> 学术成就 >> 论文成果

Antioxidant and functional properties of tea protein as affected by the different tea processing methods

点击次数:

是否译文:否

上一条:Anti-inflammatory effects of chicanine on murine macrophage by down-regulating LPS-induced inflammatory cytokines in I kappa B alpha/MAPK/ERK signaling pathways

下一条:Enzymolysis-ultrasonic assisted extraction, chemical characteristics and bioactivities of polysaccharides from corn silk