机译:蓝玉米(Zea mays L.)麦芽啤酒的化学特性和抗氧化能力
Laboratory of Enology and Fermented Foods, Biotechnology Department, Universidad Autonoma Metropolitans - Iztapalapa, Av. San Rafael Atlixco No. 186, 09340, Mexico City, Mexico;
Laboratory of Applied Biocatalysis, Department of Biological Systems, Universidad Autonoma Metropolitana - Xochimilco, Calzada del Hueso 1100, 04960, Mexico City, Mexico;
Sensory Analysis Laboratory, Biotechnology Department, Universidad Autonoma Metropolitana - Iztapalapa, Av. San Rafael Atlixco No. 186, 09340, Mexico City, Mexico;
Laboratory of Enology and Fermented Foods, Biotechnology Department, Universidad Autonoma Metropolitans - Iztapalapa, Av. San Rafael Atlixco No. 186, 09340, Mexico City, Mexico;
anthocyanins; antioxidant capacity; corn beer; chili; blue corn;
机译:从表型的白色,蓝色,红色和紫色加工成Masa和玉米饼的玉米(Zea mays L.)II期诱导,多酚含量和抗氧化能力
机译:从加工成马萨和玉米饼的白色,蓝色,红色和紫色的表型诱导玉米(Zea mays l。)的II期诱导,多酚含量和抗氧化能力。
机译:不同钙源对挤压和尼克斯蓝玉米粉体碎片抗氧化稳定性(Zea Mays L.)粉的影响
机译:在水性两相系统中恢复玉米麦芽(ZEA Mays)的氨硅酶PEG 6000 / CaCl_2
机译:安大略省白色面粉玉米(Zea mays L.)地方品种的特征
机译:花青素丰富的紫玉米(Zea mays L.)秸秆青贮饲料对奶山羊营养利用瘤胃发酵血浆抗氧化能力和乳腺基因表达的影响
机译:玉米麦芽( Zea mays em> L.)淀粉酶活性的表征 b>-DOI:10.4025 / actascitechnol.v28i1.1202 玉米淀粉酶活性的表征( Zea mays em> L.)麦芽 b>-DOI:10.4025 / actascitechnol.v28i1.1202