机译:加工过程中的多糖和贮藏对芒果籽仁提取物性能的影响(微囊化)
School of Science and Technology, University of the Thai Chamber of Commerce, 126/1 Vibhavadee-Rangsit Road, Bangkok 10400, Thailand;
Hugh Sinclair Unit of Human Nutrition, School of Chemistry, Food and Pharmacy, University of Reading, Whiteknights, P.O. Box 226, Reading RC6 GAP, United Kingdom;
cum arabic; maltodextrin; alginate; emulsion; encapsulation; response surface methodology;
机译:喷雾干燥技术从废芒果籽仁提取物中酚类化合物微囊化
机译:泰国芒果(Mangifera indica Linn。Cultivar Chok-Anan)种子仁提取物的表征和贮存稳定性
机译:泰国芒果籽仁提取物口服生物利用度的影响因素及其关键酚类原理
机译:来自芒果种子核提取物活性化合物的固体脂质纳米粒子
机译:副溶血性弧菌多糖的化学和免疫学性质
机译:泰国芒果(Mangifera indica Linn。Cultivar Chok-Anan)种子仁提取物的表征和贮藏稳定性
机译:抗氧化性能,选定的酶抑制能力,以及泰国芒果种子核提取物的化妆品乳膏制剂