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{"title":"通过蒸煮高粱谷物,从紫杉醇中生成槲皮素,并从紫杉醇 7-O 葡萄糖苷中生成槲皮素 7-O-葡萄糖苷:它们形成的可能机制","authors":"U. Takahama, Yuna Ito, Emiko Yanase, Toshihiro Ansai, S. Hirota","doi":"10.1016/j.focha.2024.100740","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"91 9","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2024-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Formation of quercetin from taxifolin and quercetin 7-O-glucoside from taxifolin 7-O-glucoside by cooking sorghum grains: Possible mechanisms of their formation\",\"authors\":\"U. Takahama, Yuna Ito, Emiko Yanase, Toshihiro Ansai, S. Hirota\",\"doi\":\"10.1016/j.focha.2024.100740\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":73040,\"journal\":{\"name\":\"Food chemistry advances\",\"volume\":\"91 9\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2024-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food chemistry advances\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.1016/j.focha.2024.100740\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1016/j.focha.2024.100740","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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