机译:小麦粉的植物化学组成,抗氧化性能和抗增殖活性
College of Food Science and Engineering, Northwest A&T University, Yangling 712100, Shaanxi, China Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA;
Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA;
Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA;
Key Lab of Urban Agriculture (South), School of Agriculture and Biology, Shanghai Jiao long University, Shanghai 200240, China;
College of Food Science and Engineering, Northwest A&T University, Yangling 712100, Shaanxi, China;
Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD, USA;
Department of Nutrition and Food Science, University of Maryland, College Park, MD, USA Key Lab of Urban Agriculture (South), School of Agriculture and Biology, Shanghai Jiao long University, Shanghai 200240, China;
wheat flour; total phenolic content; ferulic acid; carotenoids; tocopherols; antiproliferation;
机译:全麦面粉的植物化学组成,抗炎和抗增殖活性
机译:基因型,环境及其相互作用对软质小麦粉植物化学成分和抗氧化性能的影响
机译:植物化学成分的深入研究,抗氧化活性,Achillea Filipendulina的抗增殖性能:设计生物活性食品的良好候选者
机译:芒果化学成分,抗氧化活性和芒果的功能性质(Mangifera Indica L.Var Perlis Sunshine)剥皮面粉(MPF)
机译:小麦的化学成分,抗氧化剂和抗增殖特性。
机译:小麦品种(普通小麦vs.斯佩尔塔小麦)耕作制度(有机与常规)和面粉类型(全麦与白色)对小麦粉成分的影响–英国和德国的零售调查结果– 2.抗氧化活性以及酚和矿物质含量
机译:从小麦豆类粉的复合面粉。 1.化学成分,功能性和抗氧化活性