Antioxidant properties - Globe Thesis

Keyword [Antioxidant properties] Result: 1 - 20 \| Page: 1 of 10
1.	Studies On Isolation, Purification And Bioactivity Of Polyphenols In Ilex Paraguariensis
2.	Synthesis And Antioxidant Properties Of α-pyridoin And Its Derivatives
3.	Study On Extraction And Separation Of Active Components From Antler Velvet And The Antioxidant Properties
4.	Study On The Functional Properties Of Protein And Antioxidant Properties Of Chinese Hickory (Carya Cathayensis Sarg.)
5.	Antioxidant Properties And Mechanism Of Potato Protein Hydrolysate In Oil-in-Water Emulsions
6.	Preparation Of Peptides From Enzymic Hydrolysates Of Tilapia Skin Collagen And Its Antioxidant Properties
7.	Nutrition Components Analyse, Extraction And Antioxidant Properties Of Polysaccharide Of Stropharia Rugoso-annulata
8.	Study On The Modification And Application Of Wheat Bran Dietary Fibre
9.	Study On Extraction And Purification Of Chlorogenic Acid From Sunflower Seed Meal And Its Antioxidant Property
10.	Studies On Antioxidant Properties Of Fresh-cut And Processed Sweet Potatoes
11.	Studies On The Physical And Chemical Quality And Antioxidative Property Of Different Persimmon Juice Varieties
12.	Mixed Fermentation Process Optimization And Antioxidant Properties Of Kombucha
13.	Study On The Synthesis And Characterizition Of Hyper-branched Polyester-based Ferrocene
14.	Preparation Of Peptides From Enzymic Hydrolysates Of Stichopus Japonicus And Its Antioxidant Properties In Vitro
15.	The Properties Of Sweet Potato Protein Concentrate And The Antioxidant Properties Of Its Hydrolysates
16.	Preparation Of Zein Or Corn Peptides Composite Nanoparticles And Its Delivery And Antioxidant Properties
17.	Studies On The Preparation Technology And Function Of Goose Oil Diacylglycerol Microcapsule
18.	Extraction, Purification, Structural And Antioxidant Properties Of Water-soluble Polysaccharide From Dehulled Mung Bean
19.	Studies On The Extraction And Antioxidant Properties Of Hohhot Wu Chuan Oat β-glucan
20.	Preparation Of Collagen Peptides From Cod Skin Fermentation By Multi-microbes And Its Antioxidant Properties In Vitro
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