机译:过热蒸汽和对流焙烧对可可豆酚类化合物变化和抗氧化活性的比较
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh,Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia;
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia;
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia;
Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Pulau Pinang, Malaysia;
cocoa bean; superheated steam roasting; conventional roasting; phenolic compound; antioxidant properties;
机译:响应面法在优化可可豆过热蒸汽烘烤条件下的抗氧化化合物和活性的应用
机译:过热蒸汽焙烧对可可豆酚类抗氧化性能的影响
机译:对流和过热蒸汽焙烧对可可豆提取物可可脂理化和微观结构特性的影响
机译:焙烧过程对不同起源焙烧可可豆酸浓度和吡嗪浓度的影响
机译:酿造饮料中紫嘌呤加仑的鉴定以及焙烧对咖啡中抗氧化活性和酚类化合物的影响
机译:三种野生葡萄种子中酚类化合物的提取物-抗氧化活性和酚类化合物含量的比较
机译:过热蒸汽和对流焙烧对可可豆类物理性质变化的影响(Theobroma Cacao)