机译:不同提取方法从有色大米中提取的米糠油的理化和抗氧化性能
Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Muang, Phitsanulok 65000, THAILAND;
Institute of Nutrition, Mahidol University, Salaya, Phutthamonthon, Nakhon Pathom 73170, THAILAND;
Faculty of Food and Agricultural Technology, Pibulsongkram Rajabhat Unversity, Muang, Phitsanulok 65000, THAILAND;
Department of Agro-Industry, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Muang, Phitsanulok 65000, THAILAND,Centre of Excellence in Fats and Oils, Faculty of Agriculture, Natural Resources and Environment, Naresuan University, Muang, Phitsanulok 65000, THAILAND;
rice bran oil; colored rice; extraction; physicochemical property; antioxidant property;
机译:提取方法对有色稻米糠油植物化学成分的影响
机译:家用加热稳定米糠对冷榨米糠油(Oryza saltiva i> L.)的机械提取率,品质和抗氧化性能的影响。
机译:提取方法对水稻麸皮组成和抗氧化性能的影响
机译:超声方法用超声方法从米糠油中萃取来自米糠油的酚类酸分析及抗氧化效果分析
机译:干燥技术和天然米糠油抗氧化剂对全脂奶粉稳定性的影响。
机译:不同提取方法提取的塔罗姆玛哈利米糠的抗氧化活性比较及其对菜籽油稳定性的影响
机译:不同提取方法从彩色稻米产生的米糠油的物理化学和抗氧化性能