Synthesis and applications of epicatechin and epiafzelechin derivatives from proanthocyanidins

由 FU CAILI
出版 2010

Structure, antioxidant and α-amylase inhibitory activities of longan pericarp proanthocyanidins

由 Fu Caili, Yang Xuena, Lai Shaojun, Liu Chang, Huang Shangrong, Yang Hongshun
出版 2016

Comparative analysis of taste components of three seasoning bases prepared via stir-frying, enzymatic hydrolysis, and thermal reaction

由 Kong, Yan, Zhou, Chenchen, Zhang, Lili, Tian, Honglei, Fu, Caili, Li, Xuepeng, Zhang, Yuyu
出版 2022