机译:从食用浆果(Acanthopanax sessiliflorum)中分离的糖基化花色苷对其抗氧化活性和颜色稳定性的正作用
Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University. 98 Cunja-dong, Gwangjin-gu, Seoul,143-747, Republic of Korea;
Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University. 98 Cunja-dong, Gwangjin-gu, Seoul,143-747, Republic of Korea;
Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University. 98 Cunja-dong, Gwangjin-gu, Seoul,143-747, Republic of Korea;
Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University. 98 Cunja-dong, Gwangjin-gu, Seoul,143-747, Republic of Korea;
Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University. 98 Cunja-dong, Gwangjin-gu, Seoul,143-747, Republic of Korea;
Department of Food Science & Technology and Carbohydrate Bioproduct Research Center, Sejong University. 98 Cunja-dong, Gwangjin-gu, Seoul,143-747, Republic of Korea;
acanthopanax sessiliflorum; antioxidant; cyanidin-3-o-sambubioside; ogaja; stability; dpph; abts; l-ascorbic acid;
机译:用安第斯浆果(Rubusglaucus Benth)花青素粉末着色的等渗模型饮料的抗氧化活性,总酚类含量,花色苷和颜色稳定性
机译:从卡普利果皮中分离出的花色苷的鉴定,稳定性和抗氧化活性(李属山茱óMc。Vaug Cav。)
机译:从番茄果实中提取的花色苷芦丁苷的颜色,pH稳定性和抗氧化活性
机译:蔗糖对花青素,总酚含量的pH与热稳定性的影响,Senduduk(Melastoma Malabathricum)果提取物的抗氧化物活性
机译:不同干燥和加工方法对罗汉果(Siraitia grosvenorii)饮料中维生素C,颜色,酚类,抗氧化活性和罗汉果苷V的影响
机译:抗氧化活性总酚类含量花青素和等渗模型饮料的颜色稳定性莓果浆果(Rubus glaucus Benth)花青素粉
机译:抗氧化活性,总酚类含量,花青素和等渗模型饮料的颜色稳定性,莓果浆果(Rubus glaucus Benth)花青素粉