...
机译:饮食中的橄榄叶(Olea europaea L.)对冷藏的n-3浓缩猪肉的脂质和蛋白质氧化的影响
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 43100 Karditsa, Greece;
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 43100 Karditsa, Greece;
Laboratory of Hygiene of Foods of Animal Origin, Faculty of Veterinary Medicine, University of Thessaly, 43100 Karditsa, Greece;
Department of Hygiene and Technology of Food of Animal Origin, Faculty of Veterinary Medicine, Aristotle University, 54124 Thessaloniki, Greece;
Department of Hygiene and Technology of Food of Animal Origin, Faculty of Veterinary Medicine, Aristotle University, 54124 Thessaloniki, Greece;
Cooked pork; fish oil; lipid oxidation; olive leaves; protein oxidation; refrigerated storage; vitamin E;
机译:富含α-亚麻酸的猪肉在冷藏过程中的脂类和蛋白质氧化,受饮食中添加橄榄叶(Olea europea L)或α-生育酚乙酸酯的影响
机译:橄榄叶(Olea europaea L.)与乙酸α-生育酚的饮食补充剂,可增强富含超长链n-3脂肪酸的鸡蛋的氧化稳定性。
机译:食用橄榄叶(欧洲油橄榄)或补充α-生育酚酯的影响,富含超长链n-3脂肪酸的储藏鸡蛋的脂质氧化
机译:三突尼斯橄榄品种橄榄油化学成分(Olea Europaea L.)的效果
机译:用于橄榄叶(Olea Europaea L)提取的深层共晶溶剂
机译:橄榄(Olea europaea L.)果实的脂质组学分析以证明其作为功能食品的价值:深入鉴定葡萄牙橄榄中的三酰甘油和极性脂质
机译:不同超氧化物歧化酶形式的表达是依赖于橄榄(Olea Europaea L.)叶片的细胞型