机译:在发酵过程中,海洋鼠李和海鼠苹果汁的有机酸,糖和酚类化合物的变化和抗氧化剂活性的动态
Wroclaw Univ Environm & Life Sci Fac Biotechnol & Food Sci Dept Fruit Vegetable & Plant Nutraceut Technol 37 Chelmoriskiego St PL-51630 Wroclaw Poland;
Wroclaw Univ Environm & Life Sci Fac Biotechnol & Food Sci Dept Fermentat & Cereals Technol 37 Chelmoriskiego St PL-51630 Wroclaw Poland;
Wroclaw Univ Environm & Life Sci Fac Biotechnol & Food Sci Dept Fruit Vegetable & Plant Nutraceut Technol 37 Chelmoriskiego St PL-51630 Wroclaw Poland;
Wroclaw Univ Environm & Life Sci Fac Biotechnol & Food Sci Dept Fruit Vegetable & Plant Nutraceut Technol 37 Chelmoriskiego St PL-51630 Wroclaw Poland;
Wroclaw Univ Environm & Life Sci Fac Biotechnol & Food Sci Dept Fruit Vegetable & Plant Nutraceut Technol 37 Chelmoriskiego St PL-51630 Wroclaw Poland;
Hippophae rhamnoides L.; Lactobacillus plantarum; Oenoccocus oeni; Malic acid; Lactic acid; Flavonols; ORAL;
机译:乳酸发酵对黑苦莓和沙棘汁中酸,糖和酚类化合物的影响
机译:微湿铣过程对全海鼠李(Hippophae rhamnoides L.)汁的粒径,抗氧化剂,有机酸和特定酚类化合物的影响
机译:植物乳杆菌和嗜酸乳杆菌发酵石榴汁对糖,有机酸和酚类化合物的抗氧化活性和代谢的影响。
机译:乳酸发酵对图果汁的总酚类含量和抗氧化活性的影响(Ficus Carica)
机译:果胶酶制剂的处理会影响芦笋汁的抗氧化活性和酚含量。
机译:比较甜菜根汁,木片,粉末和煮熟的甜菜根中的总抗氧化剂潜力以及总酚,硝酸盐,糖和有机酸含量
机译:Marolactic发酵与乳酸杆菌对海鼠挥发性化合物的影响