维普期刊资源整合服务平台（V6.5）

维普中文期刊产品整合服务

7篇 您的检索式：作者名="Xiang LP"

选中清除导出查看参考文献查看引证文献引用追踪共1页首页上一页第1页下一页末页 /1 跳转

		题名	作者	年代	出处	被引量
	1	Breaking the cells of rape bee pollen and consecutive extraction of functional oil with supercritical carbon dioxide显示文摘	XIANG X SUN LP DONG J	2009	Inno Food Sci Emerg Technol2009，10，1：	1
	2	Cardiac hypertrophy in vitamin D receptor knockout mice: role of the systemic and cardiac rennin- angiotensin systems 显示文摘	Xiang W Kong J Chen S Cao LP Qiao G Zheng W	2005	Am J Physiol Endocrinol Metab2005，288，1：	1
	3	Quantitative analysis of thyroid blood flow andstatic imaging in the differential diagnosis of thyroid nodules显示文摘	Song LP Zhang WH Xiang Y	2013	APJCP2013，14，11：	1
	4	Cardiac hypertrophy in vitamin D receptor knockout mice:role of the systemic and cardiac renin-angiotensin systems显示文摘	Kong J Chen S Cao LP Qiao G Zheng W	2005	Am J Physiol Endocrinol Metab2005，288，1：	1
	5	Cardiac hypertro- phy in vitamin D receptor knockout mice: role of the systemic and cardiac renin - angiotensin systems 显示文摘	Xiang W Kong J Cao LP	2005	Am J Physiol Endocinol Metab2005，288，1：	1
	6	Cardiac hypertrophy in vitamin D receptor konekout mice : role of the systemic and cardiac renin- angiotenson systoms 显示文摘	Xiang W Rong J Gao LP	2005	Am J Physiol Endocinol Metab2005，288，1：	1
	7	Studies on Aftertaste of Tea显示文摘Aftertaste is a taste perceiption after a food or beverage is either swallowed or spat out.The primary taste processing area located in the insula was considered to be involved in aftertaste perception.The changes in chemical compositions lead to the changes in aftertaste of tea.Tea fermentation,in which tea catechins are transformed into thearubigins,lead to a strong,distinctive flavor but a plain aftertaste.Theanine has a sweet taste,with little or no aftertaste.The bitter aftertaste of transglucosylated steviosides was reduced when they were converted through transglucosylation of stevioside by α-amylase.Characteristics of aftertaste include quality,intensity,and duration.Foods that have lingering aftertastes typically have long sensation durations.A surface plasmon resonance(SPR) system immobilized β-cyclodextrin indicated larger responses for the gallate-type catechins in comparison to the non-gallate-type catechins.The β-cyclodextrin/SPR system can sense the bitterastringent taste intensity of the green tea.The SPR system detected the stability of the complex between the gallatetype catechins and β-cyclodextrin,which can be interpreted as the aftertaste produced in humans by the gallatetype catechins.	Deng L Xiang LP Liang YR	2013	茶叶2013，39，4：	0

返回顶部每页显示：

共1页首页上一页第1页下一页末页 /1 跳转

goolge学术搜索-维普

网站首页 | 关于我们 | 联系我们 | 产品服务 | 客服中心 | 广告服务 | 版权声明 | 网站联盟 | 友情链接 | 售卡网点

版权所有© 渝B2-20050021-1　渝公网安备 50019002500403号　违法和不良信息举报中心

互联网出版许可证新出网证(渝)字10号全国400电话 - 免长途话费