机译:使用橄榄(Olea Europaea L.)作为啤酒成分,它们对啤酒化学成分和抗氧化活性的影响
Department of Agricultural Food Environmental and Animal Sciences University of Udine via delle Science Udine 206 Italy.;
Department of Agricultural Food Environmental and Animal Sciences University of Udine via delle Science Udine 206 Italy.;
Department of Agricultural Food Environmental and Animal Sciences University of Udine via delle Science Udine 206 Italy.;
antioxidant activity; beer; bitterness; oleuropein; olive leaves; polyphenols; 3-hydroxytyrosol;
机译:伊朗橄榄叶片叶提取物酚类化合物及抗氧化活性研究(Olea Europaea L.)
机译:盐度诱导的四个橄榄品种(油橄榄)叶和根中酚类化合物的变化及其与抗氧化活性的关系
机译:从橄榄叶(Olea Europaea L.)分离富含羟基酪醇的提取物,并评估其抗氧化性能和生物活性
机译:超声辅助干燥对橄榄叶(Olea Europaea,var。Serrana)抗氧化提取动力学的影响
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.)叶片提取物中酚类化合物谱和抗氧化活性的基因型相关差异
机译:核桃(Juglans Regia L.)和橄榄(Olea Europaea L.)在抗氧化剂和抗炎活性方面的比较