机译:柑橘果实生理滴的植物化学特征和抗氧化活性
Dept. of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou 310058, PR China;
Dept. of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou 310058, PR China;
Dept. of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou 310058, PR China;
Dept. of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou 310058, PR China;
Dept. of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou 310058, PR China;
Dept. of Food Science and Nutrition, School of Biosystems Engineering and Food Science, Zhejiang Univ., Hangzhou 310058, PR China;
antioxidant activity; flavonoids; limonoids; physiological drop of citrus fruits; synephrine;
机译:干燥方法对生理下降的未成熟柑橘类果实植物化学成分和抗氧化活性的影响
机译:柑橘成熟期中两个成熟阶段的柑桔类花,叶和果实的水醇提取物的植物化学特征,抗氧化剂,抗炎和降血糖潜力。
机译:成熟期对柑桔不同部位植物化学特性,抗氧化剂和抗增殖活性的影响。 Chachiensis
机译:粉碎橙的植物化学和抗氧化活性(柑橘Sinensis L.)
机译:小麦的植物化学特性和抗氧化特性。
机译:智利北部三种柑橘类水果的酚类化合物和水果抗氧化活性的HPLC-UV-MS谱
机译:南印度一些柑橘类水果的定量植物化学分析及抗氧化活性