姜黄素纳米硒的制备工艺优化、表征及其对酒精性肝损伤的保护作用

食品工业科技 Pub Date : 2023-09-05 DOI:10.13386/j.issn1002-0306.2023050286

黄文浩 | 陈建平 | 陈博文 | 陈岑 | 钟赛意 | 刘晓菲 | 李瑞 | 宋兵兵 | 汪卓

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姜黄素纳米硒的制备工艺优化、表征及其对酒精性肝损伤的保护作用

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文献相关原料

公司名称	产品信息	其他信息	采购帮参考价格
上海源叶	抗坏血酸	>99%	￥15.00~￥20675.84
上海源叶	姜黄素	>95%	￥15.00~￥11604.00
索莱宝	RPMI 1640培养基

来源期刊

食品工业科技

CiteScore

1.00

自引率

0.00%

发文量

31397

期刊介绍： Science and Technology of Food Industry is a Chinese academic journal which comprehensively reports the research progress of food science and food industry technology. Founded in 1979, Science and Technology of Food Industry is managed by China National Light Industry Council and sponsored by Beijing Industrial Technology Research Institute Co., Ltd. Being a national comprehensive science and technology journal, Science and Technology of Food Industry has been rated as an Excellent Journal of Light Industry,Outstanding S&T Journals of China and "Outstanding Contribution Unit" of Beijing Food Institute. Science and Technology of Food Industry is a semimonthly publication targeted both domestically Science and Technology of Food Industry is a semimonthly publication targeted both domestically (CN 11-1759/TS) and internationally (ISSN 1002-0306). Each issue contains 450 pages on average and the annual published papers reach to 1000. Until now, Science and Technology of Food Industry has been indexed by various databases including EI, Scopus, DOAJ, EBSCO, CA, FSTA, JSTChina, WJCI, China's High-Quality Scientific and Technological Journals T1, GCJC, CSTPCD, RCCSE, Sino Med, China Core Agricultural and Forestry Journals A, CNKI, Wanfang Data, VIP Data, Chaoxing Data, Bookan Data, etc.

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