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机译:微波烘烤对不同国家获得的芝麻种子和油的颜色,总苯酚,抗氧化活性,脂肪酸组合物,生育酚和化学成分的影响
Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia;
Department of Food Engineering Faculty of Agricultural Selcuk University Konya Turkey;
Department of Food Engineering Faculty of Agricultural Selcuk University Konya Turkey;
Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia;
Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia;
Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia;
Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia;
Department of Food Science & Nutrition College of Food and Agricultural Sciences King Saud University Riyadh Saudi Arabia;
机译:微波和烘箱焙烧方法对咖啡豆总酚,抗氧化活性,酚类化合物和脂肪酸组成的影响
机译:脂肪酸,生育酚,甾醇,总酚醛化合物和Afzelia Xylocarpa和Cassia Fistula种子油的抗氧化活性的组成
机译:脂肪酸,生育酚,甾醇,总酚醛化合物的组成和Afzelia Xylocarpa和Cassia Fistula籽油的抗氧化活性
机译:橡胶籽油和亚麻籽油的添加对奶牛血液脂肪酸组成和抗氧化能力的影响
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:干燥温度对柑桔种子和油脂中抗氧化剂活性酚类化合物脂肪酸组成和生育酚含量的影响
机译:种子油和酚类化合物的脂肪酸,生育酚和植物甾醇组成以及来自越南种植的三种达伯利亚物种的新鲜种子的抗氧化活性