机译:亲水性芙蓉提取物配制的非水食用油乳液的开发和稳定性评估
Department of Analytical Chemistry, University of Granada,Research and Development Centre for Functional Food (CIDAF);
Department of Analytical Chemistry, University of Granada,Research and Development Centre for Functional Food (CIDAF);
Department of Analytical Chemistry, University of Granada,Research and Development Centre for Functional Food (CIDAF);
Chemical Engineering Department, University of Granada;
Emulsion; Stability; Olive oil; Sunflower oil; Antioxidant activity; Hibiscus sabdariffa; Functional oils;
机译:评估芙蓉芙蓉的冷冻干燥和配制提取物的内在和稳定性。 (锦葵科)
机译:芙蓉提取物在含有乳清蛋白的乳液体系中的抗氧化活性:氧化稳定性和多酚-乳清蛋白相互作用
机译:用于芙蓉(芙蓉Sabdariffa L.)提取物的非对称尖晶石中空纤维膜的性能提取澄清:助焊剂建模和提取稳定性
机译:Hibiscus Sabdariffa L提取物干燥不同载体代理:干燥速率评估和颜色分析
机译:玫瑰茄(Hibiscus sabdariffa)水提取物在体外和新鲜农产品上对大肠杆菌O157:H7的抗菌活性。
机译:不同温度下用起泡剂干燥的玫瑰茄提取物的干燥速率及产品质量评价
机译:木芙蓉花萼提取物的伤口愈合潜力