机译:环糊精类型对富含石榴和枸杞浆果的柑桔汁中维生素C,抗氧化活性和感官属性的影响
Dept of Food Science and Nutrition, Catholic Univ. of San Antonio, Campus de los Jeronimos, s.30107-Guadalupe, Murcia, Spain.;
Dept of Food Science and Nutrition, Catholic Univ. of San Antonio, Campus de los Jeronimos, s.30107-Guadalupe, Murcia, Spain.;
Dept of Food Science and Nutrition, Catholic Univ. of San Antonio, Campus de los Jeronimos, s.30107-Guadalupe, Murcia, Spain.;
Dept of Food Science and Nutrition, Catholic Univ. of San Antonio, Campus de los Jeronimos, s.30107-Guadalupe, Murcia, Spain.;
Tecnologia Agroalimentaria, Univ. Miguel Hernandez. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain;
Tecnologia Agroalimentaria, Univ. Miguel Hernandez. Carretera de Beniel, km 3,2. 03312-Orihuela, Alicante, Spain;
Dept of Food Science and Nutrition, Catholic Univ. of San Antonio, Campus de los Jeronimos, s.30107-Guadalupe, Murcia, Spain.;
antioxidant activity; citrus reticulata; color; mandarin juice;
机译:对环糊精的添加和耕作类型对巴氏杀菌橙汁中维生素C,抗氧化活性,类胡萝卜素谱和感官分析的影响
机译:有机和传统柑桔汁的抗氧化活性,颜色,类胡萝卜素成分,矿物质,维生素C和感官品质,简历。奥罗格兰德
机译:从枸杞果中分离得到的天然维生素C类似物2-O-β-D-吡喃葡萄糖基-L-抗坏血酸的抗氧化作用的比较评估。
机译:希腊商业石榴汁的总酚醛化,抗氧化剂和抗菌活性
机译:脱水浆果和苹果汁中的多酚含量和抗氧化活性。
机译:商用汁(苹果胡萝卜姜和枸杞)的抗氧化活性的表征及其制造的当量比较
机译:酚类含量,总抗氧化活性和石榴种子和果汁的抗氧化维生素组成的评价