机译:异硫氰酸烯丙酯对蓝莓抗氧化剂和果实腐烂的影响
Genetic Improvement of Fruit and Vegetable Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville. Maryland 20705-2350, United States;
Genetic Improvement of Fruit and Vegetable Laboratory, Beltsville Agricultural Research Center, Agricultural Research Service, US Department of Agriculture, Beltsville. Maryland 20705-2350, United States;
Center for Food Safety and Applied Nutrition, Food and Drug Administration, College Park, MD 20740, United States;
allyl isothiocyanate; antioxidant activity; anthocyanin; ESR; total phenol; rubus idaeus subsp;
机译:异硫氰酸烯丙酯处理对桑树果实采后品质和抗氧化酶活性的影响
机译:收获后生物熏蒸对蓝莓果实的真菌腐烂,感官品质和抗氧化剂水平的影响。
机译:蓝莓单脱氢抗坏血酸还原酶基因的表征以及在各种条件下储存水果后抗坏血酸水平的变化和水溶性抗氧化剂的抗氧化能力。
机译:水果抗氧化潜力:使用体外测定评估两种蓝莓品种
机译:整个芥末粉中芥子苷的含量和异硫氰酸烯丙酯的浓度以及异硫氰酸烯丙酯抑制寄生疫霉菌的能力。烟草,根结线虫和影响其作用的可能因素。
机译:芸苔粉餐后烯丙基异硫氰酸烯丙酯在猕猴桃上的采后应用:对果实品质营养指标和生理响应的影响
机译:芸苔粉餐后烯丙基异硫氰酸烯丙酯在猕猴桃上的采后应用:对果实品质,营养指标和生理响应的影响