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机译:块冷冻浓缩技术提高草莓汁的酚类化合物含量和抗氧化活性
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, 88040-970, Santa Catarina, Brazil;
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, 88040-970, Santa Catarina, Brazil;
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, 88040-970, Santa Catarina, Brazil;
Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianopolis, 88040-970, Santa Catarina, Brazil;
Department of Pharmaceutical Sciences, Federal University of Santa Catarina, Florianopolis, 88040-970, Santa Catarina, Brazil;
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, 88040-970, Santa Catarina, Brazil;
Department of Chemical and Food Engineering, Federal University of Santa Catarina, Florianopolis, 88040-970, Santa Catarina, Brazil;
Anthocyanins; fruit juice; phenols;
机译:花青素型,抗氧化活性和草莓(Fragaria x ananassa duch)遗传资源收集的总酚含量
机译:草莓(Fragaria ananassa)的对流干燥动力学:对抗氧化剂活性,花色苷和总酚含量的影响
机译:草莓(Fragaria x ananassa)基因型草莓的抗氧化活性和酚含量
机译:不同草莓品种的抗氧化活性和生产率(Fragaria x ananassa duch。)在水培系统中产生
机译:评估冬季生产系统中低温暴露,非结构性碳水化合物含量和叶面施氮与草莓(Fragaria x ananassa Duch。)移植活力和结果模式之间的关系。
机译:Camarosa和Selva草莓的生物活性化合物及其抗氧化能力(Fragaria x ananassa Duch。)
机译:morangueiro(Fragaria x ananassa Duchesne)在不同浓度的meio ms体外生根体外草莓(Fragaria x ananassa Duchesne)在不同ms培养基浓度下生根