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机译:超高压处理油棕果实不同酚类成分的酚类概况,抗氧化活性和细胞保护作用
Kunming Univ Sci & Technol, Yunnan Inst Food Safety, Kunming 650500, Yunnan, Peoples R China;
Hebei Agr Univ, Coll Food Sci & Technol, Baoding 071001, Hebei, Peoples R China;
Kunming Univ Sci & Technol, Yunnan Inst Food Safety, Kunming 650500, Yunnan, Peoples R China;
Kunming Univ Sci & Technol, Peoples Hosp Yunnan Prov 1, Kunming, Yunnan, Peoples R China|Kunming Univ Sci & Technol, Affiliated Kunhua Hosp, Kunming, Yunnan, Peoples R China;
Kunming Univ Sci & Technol, Yunnan Inst Food Safety, Kunming 650500, Yunnan, Peoples R China;
Kunming Univ Sci & Technol, Yunnan Inst Food Safety, Kunming 650500, Yunnan, Peoples R China;
Antioxidant activity; Cytoprotection; Oil palm fruits; Phenolics; Ultra-high pressure treatment; UHPLC-ESI-HRMS/MS;
机译:用超高压治疗的油棕(ELAEISGuineensis JACQ.)的酚类谱,抗氧化活性和不同酚类级分的细胞保护作用
机译:果实成熟期对种间油茶(Elaeis oleifera x Elaeis guineensis)杂交棕榈油的抗氧化能力,总酚和多酚成分的影响
机译:油棕(E. guineensis)果实提取物的酚酸分析和抗氧化活性评估
机译:油棕榈树的总酚醛含量(Elaeis Guineensis Jacq。)作为油棕种植园的初步健康指标
机译:豌豆粉(Pisum sativum L.)用作食品成分:对质地,感官效果,抗氧化活性和总酚含量的影响
机译:油棕无节幼体变种的蛋白质谱分析和组蛋白去乙酰化活性
机译:果实成熟期对种间油茶×几率油茶粗棕榈油抗氧化能力,总酚和多酚组成的影响