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机译:蒸煮和干燥方法对火龙果果实抗氧化和膳食纤维特性的影响
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;
Department of Nutrition and Dietetics, Faculty of Medicine and Health Sciences, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;
Faculty of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Varamin, Iran;
Faculty of Food Science and Technology, Islamic Azad University, Varamin-Pishva Branch, Varamin, Iran;
Department of Anatomy, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia;
dietary fiber; dragon fruit; phenolic content; scavenging activity; thermal processing;
机译:蒸煮和干燥方法对火龙果果实抗氧化和膳食纤维特性的影响
机译:红色(Hylocereus polyrhizus)和白色(Hylocereus undatus)火龙汁的喷雾干燥:粉末的理化和抗氧化特性
机译:不同壁材料对喷雾干燥的微囊火红火龙果种子油理化性质和氧化稳定性的影响
机译:红龙果(Hyloceryus Polyhizus)和胡萝卜(Daucus Carota L.)的乙醇提取物的细胞保护和抗氧化作用
机译:不同干燥方法对苹果渣总酚,抗氧化性能和功能特性的影响。
机译:使用红肉火龙果汁和浓缩物作为模型的热量pH抗氧化剂搅动和光照对甜菜色素稳定性的影响
机译:红火龙果(Hylocereus polyrhizus)的色素鉴定和抗氧化性能