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机译:热烫预处理和渗透溶液的糖组成对渗水蓝莓的物理化学,形态和抗氧化特性的影响
Distam, Department of Food Science and Technology and Microbiology, University of Milan, via Celoria 2-20133 Milano, Italy;
CRA-IAA, Agricultural Research Council, Food Technology Research Unit, via Venezian 26-20133 Milano, Italy;
CRA-IAA, Agricultural Research Council, Food Technology Research Unit, via Venezian 26-20133 Milano, Italy;
Distam, Department of Food Science and Technology and Microbiology, University of Milan, via Celoria 2-20133 Milano, Italy;
vaccinium corymbosum; osmodehydration; blanching; polyphenols; antioxidant activity; image-analysis;
机译:土耳其阿尔特温地区野生蓝莓(Vaccinium arctostaphylos L.和Vaccinium myrtillus L.)与栽培蓝莓品种(Vaccinium corymbosum L.)的抗氧化性能比较
机译:越橘(Vaccinium myrtillus L.)和蓝莓(Vaccinium corymbosum L.)果实中花色苷成分,抗菌和抗氧化活性的比较研究。
机译:蒸汽漂白的高灌木蓝莓汁(Vaccinium corymbosum L.)汁液:酚类和抗氧化能力与品种选择有关
机译:高骨髓蓝莓体外的微扑静脉(Vaccinium corymbosum L.)
机译:嫁接到烟火中的高pH污水中南部高骨蓝莓(醋甘蓝植物的植物生长)的干旱反应,营养吸收和植物生长(疫苗疫苗疫苗)
机译:油酸乙酯预处理对蓝莓的影响:干燥动力学抗氧化活性和蜡层结构
机译:野生蓝莓(疫苗植物疫苗,疫苗Myrtillus L.)与土耳其阿里文植物(瓦西吡吡吡吡吡咯型)抗氧化性能的比较