机译:冷榨洋葱,欧芹,豆蔻,毛蕊花,烤南瓜和水飞蓟籽油的特性
Department of Nutrition and Food Sciences University of Maryland 0112 Skinner Bdg. 20742 College Park MD;
Analytical Sciences Department Colgate-Palmolive Company 08855 Piscataway New Jersey;
Department of Nutrition and Food Sciences University of Maryland 0112 Skinner Bdg. 20742 College Park MD;
Department of Nutrition and Food Sciences University of Maryland 0112 Skinner Bdg. 20742 College Park MD;
Department of Nutrition and Food Sciences University of Maryland 0112 Skinner Bdg. 20742 College Park MD;
Department of Nutrition and Food Sciences University of Maryland 0112 Skinner Bdg. 20742 College Park MD;
Antioxidant; carotenoid; fatty acid composition; OSI; phenolic; radical scavenging activity; seed oil; tocopherol;
机译:冷榨洋葱,欧芹,豆蔻,mullein,烤南瓜和水飞蓟籽油的特性
机译:冷榨洋葱,欧芹,小豆蔻,毛蛋白,烤南瓜和水飞蓟籽油的特性
机译:来自土耳其中部安那托利亚地区的冷榨南瓜籽油(南瓜类油):植物甾醇,角鲨烯,母育酚,酚酸,类胡萝卜素和脂肪酸生物活性化合物的表征
机译:在杂色的蓟下的土壤种子银行没有解释蓟的优势
机译:通过肉末注入或膳食补充种子油或鱼油改变牛乳的脂肪酸组成
机译:突尼斯奶蓟:化学成分及其冷榨种子油特性的研究
机译:突尼斯奶蓟:化学成分及其冷压种子油的表征研究