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机译:10个有前途的枣(Ziziphus jujuba Mill。)选择的质地特征,抗氧化活性,糖,有机酸和酚类
College of Food Science and Engineering, Northwest A &FUniv., YangLing, Shaanxi 712100, PR China;
College of Food Science and Engineering, Northwest A &FUniv., YangLing, Shaanxi 712100, PR China;
College of Food Science and Engineering, Northwest A &FUniv., YangLing, Shaanxi 712100, PR China;
College of Food Science and Engineering, Northwest A &FUniv., YangLing, Shaanxi 712100, PR China;
College of Food Science and Engineering, Northwest A &FUniv., YangLing, Shaanxi 712100, PR China;
College of Food Science and Engineering, Northwest A &FUniv., YangLing, Shaanxi 712100, PR China;
antioxidant capacity; hardness; organic acids; phenolic compounds; sugars;
机译:枣干对糖,有机酸,α-生育酚,β-胡萝卜素和酚类化合物含量的影响的评论
机译:对枣干(枣干)对糖,有机酸,α-生育酚,β-胡萝卜素和酚类化合物含量的影响的评论的回应
机译:枣(Zizibhus Jujuba Mill)中减少糖,有机酸和矿物质的分析
机译:喷洒水杨酸对Ziziphus Jujuba'Zhanshanmizao'休眠和抗氧化物质的影响
机译:豌豆粉(Pisum sativum L.)用作食品成分:对质地,感官效果,抗氧化活性和总酚含量的影响
机译:枣果实发育过程中色素酚类和抗氧化活性的比较分析
机译:中国枣(Ziziphus Jujuba Mill)的颜料,酚类和抗氧化活性的比较分析