牛蒡根中多酚成分对脂肪酶的抑制作用

食品工业科技 Pub Date : 2023-10-25 DOI:10.13386/j.issn1002-0306.2023060231

刘亿 | 许枬 | 王祎 | 曲扬

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牛蒡根中多酚成分对脂肪酶的抑制作用

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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
索莱宝	异绿原酸 A	≥98%	￥139.00~￥209626.00
索莱宝	4-羟乙基哌嗪乙磺酸		￥14.00~￥203259.88
索莱宝	隐绿原酸	≥98%	￥169.00~￥17906.00
上海源叶	儿茶素对照品	90%	￥110.00~￥17300.00
麦克林	鞣花酸对照品	98%	￥17.00~￥16579.00
索莱宝	咖啡酸	≥98%	￥13.00~￥14616.00
索莱宝	没食子酸	≥98%	￥18.00~￥14449.00
麦克林	甲基丙烯酸甲酯		￥20.00~￥14218.00
索莱宝	新绿原酸	≥98%	￥270.00~￥13068.00
麦克林	罗丹明B		￥20.00~￥10920.00
麦克林	过氧化苯甲酰		￥28.00~￥10510.50
索莱宝	奥利司他		￥20.00~￥7340.42
索莱宝	D101 大孔吸附树脂

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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