机译:评估来自不同来源的三种不同方式冲煮的咖啡的抗菌活性
Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Murcia, Spain;
Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Murcia, Spain;
Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Murcia, Spain;
Department of Agricultural Chemistry, Chemistry Faculty, Campus of Espinardo, University of Murcia, Murcia, Spain;
Department of Nutrition and Food Science I. Pharmacy Faculty, University Complutense of Madrid, Madrid, Spain;
Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Murcia, Spain;
Department of Food Science, Veterinary Faculty, Campus of Espinardo, University of Murcia, Murcia, Spain;
Antimicrobial; Coffee; Coffee preparation; Origins;
机译:以不同来源的三种不同方式冲煮的咖啡的抗菌活性评估。
机译:通过三种不同的程序酿造的几种产地的咖啡的抗氧化能力
机译:根据其酿造方法,阿拉伯科学咖啡输注中抗氧化活性和氟化物含量的水平
机译:合成和天然来源的新型卟啉的抗菌活性
机译:酿造饮料中紫嘌呤加仑的鉴定以及焙烧对咖啡中抗氧化活性和酚类化合物的影响
机译:丙烯酰胺和呋喃浓度抗氧化活性和抗氧化咖啡中的抗氧化活性和挥发性曲线的比较
机译:估计在沙特阿拉伯北部地区当地市场上最常见的咖啡酿造的总酚类含量和体外抗氧化剂和抗菌活性
机译:表征谷物咖啡替代品混合物和速溶咖啡中的诱变活性