机译:有机和传统番茄汁的酚含量之间有什么区别吗?
Nutrition and Food Science Department, XaRTA, 1NSA Pharmacy School, University of Barcelona, Barcelona, Spain,CIBER CB06/03 Fisiopatologia de la Obesidad y la Nutriddn, (CIBEROBN), and RETICS RD06/0045/0003, Instituto de Salud Carlos 111, Spairt;
rnNutrition and Food Science Department, XaRTA, 1NSA Pharmacy School, University of Barcelona, Barcelona, Spain,CIBER CB06/03 Fisiopatologia de la Obesidad y la Nutriddn, (CIBEROBN), and RETICS RD06/0045/0003, Instituto de Salud Carlos 111, Spairt;
rnScientific and Technical Services, University of Barcelona, Barcelona, Spain;
rnNutrition and Food Science Department, XaRTA, INSA Pharmacy School, University of Barcelona, Av. Joan XXIII s, 08028 Barcelona, Spain CIBER CB06/03 Fisiopatologia de la Obesidad y la Nutriddn, (CIBEROBN), and RETICS RD06/0045/0003, Instituto de Salud Carlos III, Spairt;
tomato juices; organic food production; conventional food production; polyphenols;
机译:番茄CXD271BIO育种系Solanum lycopersicum L.常规,有机和生物动力栽培中的酚酸含量和营养品质
机译:传统和有机耕种的希腊精选食用橄榄,西红柿和豆类品种的总抗氧化能力,总酚含量以及铁和锌的透析能力
机译:传统和有机耕种的希腊精选食用橄榄,西红柿和豆类品种的总抗氧化能力,总酚含量以及铁和锌的透析能力
机译:来自常规与有机农业的柑橘汁中的有机酸浓度
机译:果胶酶制剂的处理会影响芦笋汁的抗氧化活性和酚含量。
机译:有机和非有机番茄汁中生物活性化合物含量的季节性变化
机译:番茄中有机或常规栽培和干燥方法对酚类化合物,类胡萝卜素和维生素C含量的影响