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机译:富含干洋葱皮的面包的品质和抗氧化性能
Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
Department of Thermal Technology, Faculty of Production Engineering, University of Life Sciences, Doswiadczalna Str. 44, 20-280 Lublin, Poland;
Department of Biochemistry and Food Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences, Skromna Str. 8, 20-704 Lublin, Poland;
Department of Thermal Technology, Faculty of Production Engineering, University of Life Sciences, Doswiadczalna Str. 44, 20-280 Lublin, Poland;
Department of Cell Biology, Faculty of Biochemistry, Biophysics and Biotechnology, Jagiellonian University, Cronostajowa Str. 7, 30-387 Cracow, Poland;
breads; onion skin; functional food; antioxidants; bioaccessibility;
机译:洋葱干烘焙卷的抗氧化活性,工艺和流变性能
机译:某些精选洋葱(大蒜)和大蒜(大蒜)提取物的自由基清除能力和抗氧化性能
机译:温和处理的鲜切洋葱(Allium cepa L.)的总酚,抗氧化性能和品质
机译:洋葱(葱属CEPA L.)干燥速度使用硅胶的空气除湿干燥
机译:基于SNP的遗传图谱和定量鳞茎位点控制洋葱(Allium cepa L.)单倍体后代的鳞茎质量。
机译:洋葱(Allium cepa L.)皮肤生物活性的增产及其抗氧化和抗α-淀粉酶活性
机译:洋葱薄层干燥中的物理和传输性能研究洋葱薄层干燥中的物理和传输性能研究