机译:在不变的空气和湿度条件下发芽荞麦(Fagopyrum Esulantum M.)的营养成分,酶活性和生物活性化合物的变化
Department of Food Technology International University Vietnam National University Quarter 6 LinhTrung Ward Thu Duc District Ho Chi Minh City Vietnam Vietnam National University in Ho Chi Minh City Quarter 6 Linh Trung Ward Thu Duc District Ho Chi Minh City Vietnam;
Department of Food Technology International University Vietnam National University Quarter 6 LinhTrung Ward Thu Duc District Ho Chi Minh City Vietnam Vietnam National University in Ho Chi Minh City Quarter 6 Linh Trung Ward Thu Duc District Ho Chi Minh City Vietnam;
Department of Food Technology International University Vietnam National University Quarter 6 LinhTrung Ward Thu Duc District Ho Chi Minh City Vietnam Vietnam National University in Ho Chi Minh City Quarter 6 Linh Trung Ward Thu Duc District Ho Chi Minh City Vietnam;
Department of Food Packaging Technology Toyo College of Food Technology 4-3-2 Minami-Hanayashiki Kawanishi Hyogo 666-0026 Japan;
Buckwheat; enzyme activity; germination; nutritional composition; phenolic compound;
机译:营养成分,酶活性和绿豆(Vigna Radiata L.)的生物活性化合物在黑暗和光线条件下发芽
机译:营养成分,生物活性化合物和日本三种荞麦糖尿病酶抑制能力
机译:萌发对普通荞麦营养成分的影响(Fagopyrum Esculentum moench)
机译:三种芒果种子的化学成分,营养成分和生物活性化合物的测定
机译:茉莉酸甲酯(MeJA)处理的荞麦(Fagopyrum esculentum M.)新芽改善了3T3-L1脂肪细胞中与氧化应激系统相关的抗脂肪形成活性
机译:萌发对常见荞麦营养成分的影响(Fagopyrum Esculentum moench)