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山东省农业科学院农产品加工与营养研究所在中科院一区期刊Food & Function上发表封面文章：解析了石榴皮化学成分及抗肿瘤活性与分子机制（图）
石榴皮 化学成分 抗肿瘤活性 分子机制
2024/7/8
近日，山东省农业科学院农产品加工与营养研究所生物活性物质与功能食品创新团队以山东省农业科学院为第一单位在中科院一区期刊《Food & Function》（IF=5.1）上发表题为“Extraction, purification and anticancer activity studies on triterpenes in pomegranate peel”的封面论文，该论文以石榴皮为原料，对...
Dynamic changes in the diversity and function of bacterial community during black tea processing
Dynamic changes diversity function bacterial community black tea
2024/7/30
Among all types of tea, black tea is produced in the largest amount worldwide, and its consumption is still increasing. Enzymatic fermentation is considered majorly contribute to quality formation of ...
Characteristics and Food Function of Cell Wall Components in Some Fruits
bile acid binding activity dietary fiber lignin procyanidin radical scavenging activity
2010/11/23
To study the relationships between compositional feature and food functionality of the cell wall components of fruit, profiles of cell wall components (cellulose, hemi-cellulose, pectic polysaccharide...