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机译:pH,加热和光照处理对甘薯叶多酚抗氧化活性的影响
Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;
Chinese Acad Agr Sci, Inst Food Sci & Technol, Lab Food Chem & Nutr Sci, Key Lab Agroprod Proc,Minist Agr, 2 Yuan Ming Yuan West Rd, Beijing 100193, Peoples R China;
Antioxidant activity; Sweet potato leaf polyphenols; Stability; Total polyphenol content; Individual phenolic compounds;
机译:pH,加热和光照处理对甘薯叶多酚抗氧化活性的影响
机译:甘薯叶多酚的体外抗氧化活性和细胞内活性氧的抑制
机译:过热蒸汽和热水喷雾处理对甘薯叶片多酚氧化酶活性的影响
机译:紫甘薯多酚氧化酶热稳定性研究
机译:通过高粱多酚处理改善kafirin微粒的尺寸和抗氧化活性
机译:甘薯叶多酚的体外抗氧化活性和细胞内活性氧的抑制
机译:pH,热和光处理对甘薯叶片多酚抗氧化活性的影响