机译:Gac水果:营养和植物化学成分以及加工选项
School of Environmental and Life Sciences, University of Newcastle, Ourimbah,New South Wales, Australia;
New South Wales Department of Primary Industries, Sydney, Australia;
School of Environmental and Life Sciences, University of Newcastle, Ourimbah,New South Wales, Australia,School of Health and Science, University of Western Sydney, Ourimbah,Australia;
School of Environmental and Life Sciences, University of Newcastle, Ourimbah,New South Wales, Australia;
New South Wales Department of Primary Industries, Sydney, Australia;
School of Environmental and Life Sciences, University of Newcastle, Ourimbah,New South Wales, Australia;
Antioxidant; Carotenoids; Encapsulation; Fatty acid; Gac fruit. Oil extraction.;
机译:Momordica Cochinchinensis?Spreng(GAC果实):丰富的营养素,植物化学源及其药理活动
机译:尼日利亚埃努古州食用零食的安哥拉博斯奇亚水果“ oze”的营养,抗营养成分和植物化学成分
机译:烹饪方法对生面包果实营养,植物化学和抗养分成分的影响(Artocarpus Communis)纸浆
机译:果实重量,直径和主要营养成分指数的累积特性(533-540)
机译:保留新鲜和加工的西兰花中的营养素和植物化学物质
机译:加工后玉米中营养物质和植物化学成分的组成变异性
机译:Bosquiae Angolensis的营养,抗营养和植物化学组成果实在尼日利亚恩鲁州的零食中消耗作为零食