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机译:收获期不同品种杏子果肉和果皮中的多酚成分和抗氧化能力
College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing 100083,China;
College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing 100083,China;
College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing 100083,China;
College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing 100083,China;
College of Food Science and Nutritional Engineering, China Agricultural University, PO Box 111, No. 17 Qinghua Donglu, Beijing 100083,China;
Antioxidant capacity; apricot; harvest maturity; phenolic compound; variety;
机译:收获成熟度阶段影响健康促进化合物的浓度:鼠髓,Mangiferin和酚醛酸和成熟的'肯辛顿骄傲'芒果果实
机译:成熟状态对石榴果实假种皮(cv。'Bhagwa')生化含量,多酚组成和抗氧化能力的影响。
机译:柿(DIOSPYROS KAKIL。)果实中的多酚,原花色素和黄酮含量,碳水化合物组成和抗氧化剂活性与品种和成熟期有关
机译:柑橘reticulata Blanco CV剥皮和纸浆提取物中活性成分及抗氧化活性的研究。 Suavissima果实
机译:对软X射线辐照对ON豆(Phaseolus Vulgaris)的品种和成熟期的影响的研究。
机译:果实成熟度对两个普通杏品种(Prunus armeniaca L.)的品质感官特性和挥发性成分的影响
机译:物理化学参数,酚类化合物和皮肤抗氧化能力,纸浆和全果,墨西哥含量的五苹果品种(国内Malus)//分析物理化学参数,酚类化合物和果皮,纸浆和全果的抗氧化能力为五个苹果品种(Malus Domestica)在墨西哥收获