Study on the preparation technology and hypoglycemic effect of a new composite beverage based on sea red rice anthocyanins and oyster peptides

ZHONG Kaicui, ZOU Wenqing, CHEN Zhongqin, QIN Xiaoming

Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (7) : 194-203.

PDF(9595 KB)
PDF(9595 KB)
Food and Fermentation Industries ›› 2025, Vol. 51 ›› Issue (7) : 194-203. DOI: 10.13995/j.cnki.11-1802/ts.039921

Study on the preparation technology and hypoglycemic effect of a new composite beverage based on sea red rice anthocyanins and oyster peptides

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2025, 51(7): 194-203 https://doi.org/10.13995/j.cnki.11-1802/ts.039921

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(9595 KB)

Accesses

Citation

Detail
Sections
Recommended
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉