机译:漂白和冷冻对大蒜(Allium Sativum L)物理性质,生物活性化合物和微观结构的影响
Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University No. 61 Daizong Road Tai'an Shandong Province 271018 PR China;
Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University No. 61 Daizong Road Tai'an Shandong Province 271018 PR China;
Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University No. 61 Daizong Road Tai'an Shandong Province 271018 PR China;
Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University No. 61 Daizong Road Tai'an Shandong Province 271018 PR China;
Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University No. 61 Daizong Road Tai'an Shandong Province 271018 PR China;
Key Laboratory of Food Processing Technology and Quality Control in Shandong Higher Education Institutes College of Food Science and Engineering Shandong Agricultural University No. 61 Daizong Road Tai'an Shandong Province 271018 PR China;
blanching; freezing; garlic; microstructure; physical properties;
机译:大蒜(Allium Sativum L),大象大蒜(Alilium Ampeloprasum L)和洋葱(Allium Cepa L)的生物活性有机硫化合物和抗氧化活性的比较研究
机译:大蒜鳞茎和丁香的物理和力学性能与大蒜鳞茎破碎机的开发有关
机译:品种对大蒜中生物活性成分含量的影响
机译:通过水培法种植大蒜(Allium sativum L.),洋葱(Allium cepa L.)和渗漏(Allium porrum L.)植物吸收镉,钴,铜,镍,铅和锌
机译:分子振动光谱法在确定选择性生物活性化合物,总抗氧化活性以及洋葱(洋葱)和大蒜(大蒜)的抗微生物作用方面的应用。
机译:大蒜的生物活性成分和生物学功能
机译:在“克罗地亚国内”大蒜(Allium Sativum L.)的国内加工过程中保留生物活性化合物