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机译:不同加工和贮藏条件对黑胡萝卜果酱和果酱中多酚体外生物利用度的影响
Istanbul Tech Univ, Dept Food Engn, Fac Chem & Met Engn, TR-34469 Istanbul, Turkey|Univ Ghent, Fac Biosci Engn, Dept Food Safety & Food Qual, Lab Food Chem & Human Nutr, B-9000 Ghent, Belgium;
Istanbul Tech Univ, Dept Food Engn, Fac Chem & Met Engn, TR-34469 Istanbul, Turkey;
Istanbul Tech Univ, Dept Food Engn, Fac Chem & Met Engn, TR-34469 Istanbul, Turkey;
Univ Ghent, Fac Biosci Engn, Dept Food Safety & Food Qual, Lab Food Chem & Human Nutr, B-9000 Ghent, Belgium;
Istanbul Tech Univ, Dept Food Engn, Fac Chem & Met Engn, TR-34469 Istanbul, Turkey;
Black carrot; Daucus carota; Jam; Marmalade; Storage; Bioaccessibility; Polyphenols; Antioxidant; ABTS; CUPRAC; Phenolic acids;
机译:黑胡萝卜果酱(Daucus carota)果酱和果酱中的保色性,花色苷稳定性和抗氧化能力:加工,贮存条件和体外胃肠消化的影响
机译:黑胡萝卜(Daucus carota L.)植物加工副产物中多酚的生物利用度。
机译:膳食脂质影响来自黑胡萝卜的多酚的生物可接受性,并在模拟胃肠消化下影响微生物多样性
机译:乌龙茶多酚和红茶多酚对明胶凝胶质地的影响
机译:用乳清蛋白增强酸果汁汁中的蛋白质消化率和抗氧化剂生物可接受性,其在体外消化期间受热电和高压加工的影响
机译:膳食脂质影响来自黑胡萝卜的多酚的生物可接受性并在模拟胃肠消化下影响微生物多样性
机译:膳食脂质影响来自黑胡萝卜的多酚的生物可接受性,并在模拟胃肠消化下影响微生物多样性