机译:色素米饭食水制得的饮料的抗氧化性能,降解动力学和储存稳定性
UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor Darul Ehsan, Malaysia;
UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor Darul Ehsan, Malaysia;
UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor Darul Ehsan, Malaysia;
UPM-BERNAS Research Laboratory, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor Darul Ehsan, Malaysia;
Anthocyanin; antioxidant drink; antioxidant properties; black rice; degradation kinetics; red rice; storage stability;
机译:抗氧化性能,降解动力学和饮料的饮料烹饪水稻烹饪水料
机译:γ射线对黑稻粉贮藏过程中酚类化合物稳定性和降解动力学及抗氧化活性的影响
机译:贮藏条件和烹饪对有机色素大米颜色和抗氧化活性的影响
机译:香肠香肠烹制过程中亚硝酸钠降解,硝酸盐和一氧化氮血红素形成动力学
机译:蒸煮方法对模拟消化前和消化过程中大米色素特性的影响
机译:贮藏洗涤和烹饪对双孢蘑菇食用菌中五种农药稳定性的影响:降解动力学研究
机译:γ辐射对(Oryza Sativa L.)黑米粉储存期间酚类化合物和抗氧化活性的稳定性和降解动力学的影响