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food chemistry(1)

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green preparation(1)
property analysis(1)
resveratrol neuronic acid esters(1)
solvent-free mechanochemistry method(1)
structural characterization(1)

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作者

Tian Li AND Manzhu Liang AND Zhenyuan Li AND Fengying Gu AND Qin Guo AND Qiang Wang(0)

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institute of food science and technology, chinese academy of agricultural sciences/key laboratory of agro-products processing, mini(1)
institute of food science and technology, chinese academy of agricultural sciences/key laboratory of agro-products processing, ministry of agriculture, beijing 100194, pr china(1)
key laboratory of food nutrition and functional food of hainan province, school of food science and engineering, hainan university, haikou 570228, pr china(1)

年份

2025(1)

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资源类型: 外文期刊

作者:Tian Li(精确检索)

作者:Manzhu Liang(精确检索)

作者:Zhenyuan Li(精确检索)

作者:Fengying Gu(精确检索)

作者:Qin Guo(精确检索)

作者:Qiang Wang(精确检索)

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1Synthesis of novel resveratrol nervonic acid ester using a solvent-free mechanochemical method: Improved lipophilicity, thermostability, and oxidation stability

作者： Tian Li; Manzhu Liang; Zhenyuan Li; Fengying Gu; Qin Guo; Qiang Wang; SCIE（2025版） EI（2025版）

机构： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing 100194, PR China; Key Laboratory of Food Nutrition and Functional Food of Hainan Province, School of Food Science and Engineering, Hainan University, Haikou 570228, PR China; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Mini;

来源：Food Chemistry

关键词： Green preparation Property analysis Resveratrol neuronic acid esters Solvent-free mechanochemistry method Structural characterization