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核桃青皮褐变对提取物组成及抑菌活性的影响

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Date of Publication:2024-11-15

Journal:精细化工

ISSN No.:1003-5214

Key Words:antibacterial activity; browning; food chemicals; molecular docking; network pharmacology; walnut green husk

CN No.:21-1203/TQ

Pre One:紫皮石斛多糖酶解及其在发酵酒中的应用

Next One:益生菌群半固态发酵对甘草中有效成分释放及其活性的影响
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