机译:山西老陈醋老龄化过程中营养成分,生物活性成分和抗氧化活性的评价
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
Tianjin Univ Sci & Technol, State Key Lab Food Nutr & Safety, Minist Educ,Coll Biotechnol,Key Lab Ind Fermentat, Tianjin Engn Res Ctr Microbial Metab & Fermentat, Tianjin, Peoples R China;
antioxidant activities; bioactive compounds; nutritional compositions; Shanxi aged vinegar;
机译:酿造过程中山西老醋的抗氧化活性及其与多酚和黄酮的关系
机译:用作潜在功能食品成分的番茄加工副产物的表征:营养成分,抗氧化活性和生物活性化合物
机译:山西老醋中的游离酚酸:衰老过程中的变化和协同抗氧化活性
机译:山西老醋对过氧化氢处理的HepG-2细胞的抗氧化活性和保肝活性
机译:Dioscorea Bulbifera发现的酚类化合物的抗氧化机制和生物活性
机译:烘烤过程对番石榴种子(桃金娘科)的营养成分抗营养因子生物活性化合物和抗氧化活性的影响
机译:蓝莓香醋:加工过程中的生物活性化合物和抗氧化活性,对果汁不同蒸发技术进行评估