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机译:大孔丙烯酸树脂对洋葱(葱属)加工残留物中黄酮醇的吸附
University of Bonn, Institute of Nutritional and Food Sciences, Department of Food Technology and Food Biotechnology, Roemerstrasse 164,53117 Bonn, Germany;
University of Bonn, Institute of Nutritional and Food Sciences, Department of Food Chemistry, Endenicher Allee 11-13, 53115 Bonn, Germany;
University of Bonn, Institute of Nutritional and Food Sciences, Department of Food Chemistry, Endenicher Allee 11-13, 53115 Bonn, Germany;
University of Bonn, Institute of Nutritional and Food Sciences, Department of Food Technology and Food Biotechnology, Roemerstrasse 164,53117 Bonn, Germany;
University of Bonn, Institute of Nutritional and Food Sciences, Department of Food Technology and Food Biotechnology, Roemerstrasse 164,53117 Bonn, Germany;
Adsorption; XAD-7HP; Onion processing residues; Flavonols; Adsorption kinetics; Pseudo-second order model;
机译:洋葱鳞茎(葱属)和芦笋矛(芦笋)的国内加工:对黄酮含量和抗氧化剂状态的影响。
机译:储存和家庭加工对洋葱中黄酮醇苷的含量和组成的影响。
机译:来自洋葱(Allium Cepa L.)废物的黄酮槲皮素和果寡聚糖的生产:环境生命周期方法
机译:通过水培法种植大蒜(Allium sativum L.),洋葱(Allium cepa L.)和渗漏(Allium porrum L.)植物吸收镉,钴,铜,镍,铅和锌
机译:基因型,环特异性,γ射线辐照,位置,土壤类型和生长期对洋葱(葱属)中抗癌黄酮醇,槲皮素含量的影响。
机译:从洋葱提取的不同甲醇馏分和黄酮醇的抗氧化和抗血小板潜力
机译:消毒剂对洋葱(allium cepa L.)微生物微生物,物理和化学特性的影响。消毒剂对鲜切洋葱(allium cepa L)的微生物,物理和化学特性的影响