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机译:干燥温度对柑桔(Citrus sinensis(L.)Osbeck)果皮甲醇提取物的类黄酮,酚酸和抗氧化能力的影响
School of Health Diet and Industry Management, Chung Shan Medical University, and Hospital Department of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jian-Guo North Road, Taichung, Taiwan;
School of Health Diet and Industry Management, Chung Shan Medical University, and Hospital Department of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jian-Guo North Road, Taichung, Taiwan;
School of Health Diet and Industry Management, Chung Shan Medical University, and Hospital Department of Nutrition, Chung Shan Medical University, 110, Sec. 1, Jian-Guo North Road, Taichung, Taiwan;
antioxidative activity; citrus; flavonoid; peel; phenolic acids;
机译:加热时间对柑桔(Citrus sinensis(L.)Osbeck)副产物抗氧化能力的影响
机译:从成熟和未成熟的剥皮提取物的酚醛酸和抗菌属性的变异[柑橘植物(L.)Osbeck]果实
机译:干燥方法对柚子酚含量和抗氧化能力的影响(柑橘祖母(L.)Osbeck)皮
机译:来自意大利北部的柑橘Sinensis(L.)奥贝克的感觉分析和水果质量(皮埃蒙特)
机译:甲酸乙酯作为隔离检疫处理来控制脐橙(Citrus sinensis L.Osbeck),柠檬(Citrus limon)和甜樱桃(Prunus avium L.)中的害虫。
机译:GC-MS和GC-O表征金陈甜橙果汁(C.rusensis(L.)Osbeck)的果汁和果皮油中的香气活性化合物
机译:柑橘类柑橘(L.)奥贝克斯(甜橙色)剥皮的清新乙醇提取物的定量植物化学分析及抗微生物活性