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机译:通过超临界CO_2获得的石榴(PUNICA granaTum)剥离级分,增加了通过UV-C照射治疗的蓝色鱼(Pomatomus Saltatrix)馅饼的氧化和颜色稳定性
Univ Fed Rio de Janeiro Inst Chem Lab Nutr Biochem & Food Sci BR-21941909 Rio De Janeiro RJ Brazil|Univ Fed Rio de Janeiro Inst Chem Lipid Biochem & Lipid Biochem BR-21941909 Rio De Janeiro RJ Brazil;
Univ Fed Rio de Janeiro Inst Chem Lab Metabol Lab Support Technol Dev BR-21941598 Rio De Janeiro RJ Brazil;
Univ Fed Rio de Janeiro Ctr Food Anal Inst Chem Lab Support Technol Dev BR-21941598 Rio De Janeiro RJ Brazil;
Univ Fed Rio de Janeiro Ctr Food Anal Inst Chem Lab Support Technol Dev BR-21941598 Rio De Janeiro RJ Brazil;
Univ Fed Rio de Janeiro Inst Chem Lab Nutr Biochem & Food Sci BR-21941909 Rio De Janeiro RJ Brazil|Univ Fed Rio de Janeiro Inst Chem Lipid Biochem & Lipid Biochem BR-21941909 Rio De Janeiro RJ Brazil;
Sequential fractionation; Green technology; Fruit by-product; Natural antioxidant; Ellagitannins; Marine fish;
机译:生物活性导向分数和石榴生物活性成分的反症效应(Punica Granatum genica granatum L.)皮
机译:UV-C和热水处理对石榴汁(Punica granatum i> L.)汁液,果皮和种子提取物中总酚类化合物的影响。
机译:UV-C和热水处理对石榴汁(Punica granatum i> L.)汁液,果皮和种子提取物中总酚类化合物的影响。
机译:响应面法在石榴皮中超临界流体提取精油中的应用
机译:γ辐照对总酚含量和体外/ i的影响。石榴皮(Punica granatum / i L.)果皮的抗氧化活性