机译:高压二氧化碳与热加工荔枝汁中酚类成分和抗氧化活性的比较研究
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri- Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China;
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri- Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China;
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri- Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China;
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri- Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China;
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri- Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China;
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri- Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China;
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri- Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China;
Key Laboratory of Functional Food, Ministry of Agricultural, Sericultural and Agri- Food Research Institute Guangdong Academy of Agricultural Sciences, Guangzhou 510610, P.R. China;
litchi juice; high pressure carbon dioxide; phenolics; antioxidant activity; thermal treatment;
机译:热处理和储存温度对荔枝汁不同品种酚类曲线和抗氧化活性的影响
机译:高压加工黑葡萄汁中抗氧化活性,酚类和黄酮类化合物的保留及其模型研究
机译:不同焙烧温度下大麦麦芽植物酚类酚类植物谱和细胞抗氧化活性的比较研究
机译:乳酸发酵对图果汁的总酚类含量和抗氧化活性的影响(Ficus Carica)
机译:热处理对黑加仑汁中抗氧化剂,酚类和花色苷水平的影响。
机译:高压二氧化碳和热加工条件下苹果汁的酶促植物理化评估
机译:不同商品种荔枝(Litchi chinensis sonn。)果皮的酚类谱和抗氧化活性