机译:真空浸渍富集全马铃薯块茎抗坏血酸
Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
Obihiro University of Agriculture and Veterinary Medicine, Obihiro 080-8555, Japan;
National Agriculture and Food Research Organization for Hokkaido Region in Japan, Memuro 082-0071, Japan;
National Agriculture and Food Research Organization for Hokkaido Region in Japan, Memuro 082-0071, Japan;
whole potato; vacuum impregnation; ascorbic acid; steam-cooking; storage;
机译:在保存新鲜块茎,油炸,包装和储存来自四个肯尼亚马铃薯品种的马铃薯薯片期间,抗坏血酸的损失。
机译:肯尼亚四个马铃薯品种的新鲜块茎的存储,油炸,包装和存储期间的抗坏血酸损失
机译:抗坏血酸在马铃薯块茎以及家庭加工和商业马铃薯食品中的分布
机译:紫红色薯类提取物加入抗坏血酸抑制剂对3.5%NaCl环境API 5L钢腐蚀速率的影响
机译:耐酸马铃薯块茎蛋白:通过高效液相色谱和等电聚焦聚丙烯酰胺凝胶电泳鉴定和分离转化酶抑制剂和耐酸马铃薯血凝素。
机译:马铃薯切片中的抗坏血酸形成
机译:马铃薯植物的生理形态学研究:第10部分。对抗坏血酸在薯片形成的生理行为
机译:猕猴抗坏血酸的消耗和补充:血液成分中抗坏血酸浓度与总体池与抗坏血酸肝脏浓度的关系