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Juice components and antioxidant capacity of citrus varieties cultivated in China

Xu, G. et al.

Food Chemistry. VOL 106; NUMBER 2, ; 2008, 545-551 -- Elsevier Science B.V., Amsterdam. (pages 545-551) -- 2008

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Risk assessment of microcystins in silver carp (Hypophthalmichthys molitrix) from eight eutrophic lakes in China

Zhang, D. et al.

Food Chemistry. VOL 140; NUMBER 1-2, ; 2013, 17-21 -- Elsevier Science B.V., Amsterdam. Part 1-2; (pages 17-21) -- 2013

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Chemical compositional characterization of eight pear cultivars grown in China

Chen, J. et al.

Food Chemistry. VOL 104; NUMBER 1, ; 2007, 268-275 -- Elsevier Science B.V., Amsterdam. Part: Part 1; (pages 268-275) -- 2007

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Genotypic and environmental variation in barley beta-amylase activity and its relation to protein content

Wang, J. et al.

Food Chemistry. VOL 83; NUMBER 2, ; 2003, 163-165 -- Elsevier Science B.V., Amsterdam. (pages 163-165) -- 2003

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Evolution of metabolomics profile of crab paste during fermentation

Chen, D. et al.

Food Chemistry. VOL 192, ; 2016, 886-892 -- Elsevier Science B.V., Amsterdam. Part; (pages 886-892) -- 2016

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Nutritional composition of underutilized bayberry (Myrica rubra Sieb. et Zucc.) kernels

Cheng, J. et al.

Food Chemistry. VOL 107; NUMBER 4, ; 2008, 1674-1680 -- Elsevier Science B.V., Amsterdam. (pages 1674-1680) -- 2008

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Acetylcholinesterase inhibitory activity of Chinese sufu (fermented tofu) ethanol-extract

Chen, J. et al.

Food Chemistry. VOL 134; NUMBER 3, ; 2012, 1263-1266 -- Elsevier Science B.V., Amsterdam. Part: Part 3; (pages 1263-1266) -- 2012

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Bayberry (Myrica rubra Sieb. et Zucc.) kernel: A new protein source

Cheng, J. et al.

Food Chemistry. VOL 112; NUMBER 2, ; 2009, 469-473 -- Elsevier Science B.V., Amsterdam. (pages 469-473) -- 2009

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Evaluation of antioxidant activities and total phenolic contents of typical malting barley varieties

Zhao, H. et al.

Food Chemistry. VOL 107; NUMBER 1, ; 2008, 296-304 -- Elsevier Science B.V., Amsterdam. (pages 296-304) -- 2008

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Discrimination of cinnamon bark and cinnamon twig samples sourced from various countries using HPLC-based fingerprint analysis

Ding, Y. et al.

Food Chemistry. VOL 127; NUMBER 2, ; 2011, 755-760 -- Elsevier Science B.V., Amsterdam. -- 2011

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by this Author/Contributor:

  1. Chen, J
  2. Ye, X.
  3. Liu, D.
  4. Zhou, S.
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