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Effects of different pretreatment methods on starch,non-starch components and production quality of Longzi black highland barley flour under the same gelatinization degree
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来源:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES年份:2025关键词: Highland barley; Heat treatment; Structural properties; Physicochemical properties
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Flavonoids from Potentilla anserina protect H9C2 cells from hypoxia/reoxygenation injury by inhibiting mitochondrial apoptosis
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来源:INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY年份:2025关键词: Potentilla anserina flavonoids; hypoxia; myocardial cells; oxidative stress; mitochondrial apoptosis
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Enhancing Cordycepin Biosynthesis in Yarrowia lipolytica via Lipid Droplets Compartmentalization Engineering and Optimized Fermentation Strategies
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来源:JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY年份:2025关键词:
cordycepin;
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