机译:安纳托种子和Cor叶作为天然抗氧化剂在鱼丸冷冻保存中的作用
Deft, of Food Science, School of Food Engineering, Univ. of Campinas, UNICAMP, 13083—862, Campinas, Sao Paulo, Brazil;
Deft, of Food Science, School of Food Engineering, Univ. of Campinas, UNICAMP, 13083—862, Campinas, Sao Paulo, Brazil;
Deft, of Food Science, School of Food Engineering, Univ. of Campinas, UNICAMP, 13083—862, Campinas, Sao Paulo, Brazil;
Deft, of Food Science, School of Food Engineering, Univ. of Campinas, UNICAMP, 13083—862, Campinas, Sao Paulo, Brazil;
Deft, of Food Science, School of Food Engineering, Univ. of Campinas, UNICAMP, 13083—862, Campinas, Sao Paulo, Brazil;
annatto; cholesterol oxides; fatty acids; natural antioxidants; white hake;
机译:抗氧化剂,包装类型和冷冻时间对火鸡肉丸品质的影响
机译:冷冻银鳕鱼冷藏过程中新鲜度的变化:鱼饲料中天然抗氧化剂替代合成抗氧化剂的作用
机译:冷冻银鳕鱼冷藏过程中新鲜度的变化:鱼饲料中天然抗氧化剂替代合成抗氧化剂的作用
机译:Annatto(Bixa Orellana)剥离活性炭及其作为吸附剂的吸附剂从Annatto种子的吸附剂
机译:加工对胡芦巴叶片和种子植物化学成分和抗氧化能力的影响
机译:藜麦(Chenopopodium Quinoa Willd。)淀粉和种子对冷冻储存期间鸡肉丸的物理化学和感官特性
机译:翻谷氨酰胺酶和一些天然抗氧化剂对冷冻储存期间准备鲶鱼手指的质量的影响