机译:在咖啡酸存在下封装的橄榄油的稳定性
The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1020, New Zealand,Food Innovation Croup, The New Zealand Institute for Plant & Food Research Limited, Private Bag 92169, Auckland Mail Centre, Auckland 1142, New Zealand;
The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1020, New Zealand;
Forensics Science, Department of Chemistry, University of Auckland, Private Bag 92019, Auckland, New Zealand;
The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1020, New Zealand;
The New Zealand Institute for Plant and Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland 1020, New Zealand;
caffeic acid; co-extrusion; hydrolysis; microencapsulation; MUFA; olive oil; oxidation; phenolic antioxidant; stability;
机译:超声辅助生产棕榈油基等渗W / O / W多纳米乳液包封疏水性Tocotrienols和亲水性咖啡酸,使用油基Sucragel具有增强的稳定性
机译:百里香(Thymbra capitata)精油存在下储存期间橄榄油的稳定性。
机译:在大麦(大麦)秸秆(2g / 100 g土壤)和不同浓度的植物抗毒素(绿原酸,叶绿素,咖啡酸和对苯二酚)40
机译:橄榄油与碘在乙醇存在下的反应:碘乙氧基化脂肪酸的形成乙酯
机译:在饮食诱发的肥胖的啮齿动物模型中,饲喂高油酸低芥酸菜籽油或橄榄油会改变炎症,胰岛素抵抗和脂质代谢。
机译:在阿魏酸和咖啡酸的存在下两种域漆酶转化低分子化合物和土壤腐殖酸
机译:在阿魏酸和咖啡酸的存在下,两种域漆酶转化低分子化合物和土壤腐殖酸