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机译:几种萃取剂在亚临界条件下获得的脱脂米糠提取物的特性和抗氧化能力
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan;
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan;
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan;
Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502, Japan;
defatted rice bran; subcritical fluid; antioxidative ability; rancidity test; bulk oil system;
机译:在亚临界条件下使用水性有机溶剂获得的脱脂米糠提取物的丙酮可溶和不溶级分的特性和抗氧化活性
机译:升温速率对亚临界水处理脱脂米糠提取物抗氧化能力的影响
机译:稳定和不稳定的脱脂米糠甲醇提取物在加速条件下对米糠油稳定性的抗氧化作用
机译:脱脂米糠亚临界酒精提取物分析
机译:微生物促进热稳定脱脂米糠中酚类的释放和发酵上清液的抗氧化活性
机译:全脂米糠和脱脂米糠对育肥猪生长性能和car体特性的影响
机译:温度上升率对亚临界水处理获得的脱脂米糠提取物的抗氧化能力的影响