机译:食用酸樱桃汁的小鼠中抗氧化和抗炎潜力的提高(李属樱桃马拉维)
Division of Molecular Medicine Rudjer Bošković Institute Bijenička 54 Zagreb 10000 Croatia;
Division of Molecular Medicine Rudjer Bošković Institute Bijenička 54 Zagreb 10000 Croatia;
Division of Molecular Medicine Rudjer Bošković Institute Bijenička 54 Zagreb 10000 Croatia;
Division of Molecular Medicine Rudjer Bošković Institute Bijenička 54 Zagreb 10000 Croatia;
Division of Molecular Medicine Rudjer Bošković Institute Bijenička 54 Zagreb 10000 Croatia;
Faculty of Food Technology and Biotechnology Pierottijeva 6 Zagreb 10000 Croatia;
Faculty of Food Technology and Biotechnology Pierottijeva 6 Zagreb 10000 Croatia;
Maraska d.d. Biogradska 64 Zadar 23 000 Croatia;
Division of Molecular Medicine Rudjer Bošković Institute Bijenička 54 Zagreb 10000 Croatia;
Division of Molecular Medicine Rudjer Bošković Institute Bijenička 54 Zagreb 10000 Croatia;
Cherry juice; Antioxidant; Lipid peroxidation; Anti-inflammatory; Cyanidin 3-glucoside; Cyclooxygenase-2 (COX-2) activity;
机译:食用酸樱桃汁的小鼠中抗氧化和抗炎潜力的提高(李属樱桃马拉维)
机译:变白对酸樱桃汁(李属樱桃 i> cv。CAB)汁品质的影响。
机译:变白对酸樱桃汁的质量的影响
机译:不同方法脱水制得的酸樱桃果的干燥动力学和质量
机译:连锁图的构建和甜(Prunus avium L.)和酸(Prunus cerasus L.)樱桃的果实大小分析。
机译:与奶类食品基质一起食用时酸樱桃(Prunus cerasus L.)酚类和花色苷的生物利用度变化
机译:具有五种同工酶系统的酸(prunus cerasus L.)和甜樱桃(prunus avium L.)品种的特征鉴定品种(prunus cerasus L.)e cerejeira(prunus avium L.)em cincosistemasisiszimáticos