Antioxidant activity and functional property of protein hydrolysatesfrom grass carp)meat

Optimization of preparation technology for broad bean polypeptide and fermentation of polypeptide wine

Effect of nano-selenium spraying on the growth characteristics, nutritional quality,phenolics content and antioxidant activity of mung bean sprouts

Dynamic changes in the growth characteristics,phenolic content and antioxidant activity of pea during germination

Construction path of new quality productive forces for tourism-oriented traditional villages through spatial production

Tibetan Plateau Laboratory of Agric-Product Processing,Qinghai Academy of Agriculture and Forestry

The Cultivating Base of National Key Lab-Plateau Crop Gene Innovated and Utilized in Qinghai Province

Academy of Agriculture and Forestry,Qinghai University

College of Agronomy and Biotechnology, China Agricultural University

Institute of Vegetables Qingdao Academy of Agriculture Science