机译:家庭烹饪方式影响红甘蓝的营养品质
Department of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, PR China;
College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China;
College of Biological and Environmental Science, Zhejiang Wanli University, Ningbo 315100, Zhejiang, PR China;
Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Nanjing 210014, Jiangsu, PR China;
Department of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, PR China;
Department of Food Science and Engineering, Ningbo University, Ningbo 315211, Zhejiang, PR China;
Red cabbage; Cooking methods; Nutrition; Quality;
机译:国内烹饪方法影响深紫色茄子(日光月桂环)酚类化合物的稳定性和生物可接受性
机译:国内烹饪方法影响蘑菇汤中的营养素,植物化学品和风味含量
机译:家庭烹饪方法影响紫肉土豆的植物化学成分和抗氧化活性
机译:补充脂质,保存和烹饪方法对牛肉末营养和感官品质的影响
机译:Dorper,国内商用杂交和澳大利亚商业羊肉营养,质量和感官特征
机译:家庭烹饪方法会影响蘑菇汤中的营养成分植物化学物质和风味成分
机译:白菜烹饪方法对TNF-α的生产。 HAPA 1C1C7细胞醌还原酶诱导。