机译:荔枝果皮组织的抗氧化活性及多酚氧化酶底物的含量
South China Botanical Garden, The Chinese Academy of Sciences, 510650 Guangzhou, China Horticultural Research Institute, Guangxi Academy of Agricultural Sciences, 530007 Nanning, China;
South China Botanical Garden, The Chinese Academy of Sciences, 510650 Guangzhou Reyiju, Guangdong, China College of Food Science and Biotechnology and Environmental Engineering, Zhejiang Gongshang University, 310035 Hangzhou, China;
Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Canada N1G 5C9;
South China Botanical Garden, The Chinese Academy of Sciences, 510650 Guangzhou, China;
Guelph Food Research Center, Agriculture and Agri-Food Canada, Guelph, Canada N1G 5C9;
South China Botanical Garden, The Chinese Academy of Sciences, 510650 Guangzhou, China;
South China Botanical Garden, The Chinese Academy of Sciences, 510650 Guangzhou, China;
polyphenol oxidase; litchi; fruits; substrates; content; antioxidant activity;
机译:高压处理对荔枝果皮提取率,酚含量和抗氧化活性的影响
机译:荔枝果实果皮组织中多糖的抗氧化活性鉴定
机译:从荔枝果实皮果组织中提取的花色苷的抗氧化特性及其在果皮褐变中的作用
机译:荔枝果皮的抗氧化能力和酚类化合物
机译:蓝莓汁中多酚氧化酶(PPO)活性,花色苷含量和植物营养素变化的测定受不同加工方法的影响。
机译:不同温度和pH值对荔枝果皮组织酚类物质提取率及花青素提取物抗氧化活性的影响
机译:不同温度和pH值对荔枝果皮组织酚类物质提取率及花青素提取物抗氧化活性的影响