机译:芒果核脂肪分数作为潜在的健康食品成分:审查
Jiangnan Univ Collaborat Innovat Ctr Food Safety &
Qual Control Natl Engn Res Ctr Funct Food Sch Food Sci &
Technol Wuxi Jiangsu Peoples R China;
Jiangnan Univ Collaborat Innovat Ctr Food Safety &
Qual Control Natl Engn Res Ctr Funct Food Sch Food Sci &
Technol Wuxi Jiangsu Peoples R China;
Univ Georgia Dept Food Sci &
Technol 100 Cedar St Room 301 Athens GA 30602 USA;
Jiangnan Univ Collaborat Innovat Ctr Food Safety &
Qual Control Natl Engn Res Ctr Funct Food Sch Food Sci &
Technol Wuxi Jiangsu Peoples R China;
Antioxidant; cocoa butter alternative; health benefit; mango kernel fat; trans-free fat;
机译:芒果核脂肪分数作为潜在的健康食品成分:审查
机译:芒果(Mangifera indica L.)种仁作为家禽饲料原料的潜力:综述
机译:通过使用基于2-甲基戊烷的异己烷进行选择性分级分离,由芒果仁脂肪生产富含sn-1,3-二硬脂酰基-2-油酰基甘油的脂肪
机译:小麦籽粒新型干馏过程的发展,解决消费者对健康食品和成分的需求
机译:豌豆粉(Pisum sativum L.)用作食品成分:对质地,感官效果,抗氧化活性和总酚含量的影响
机译:将芒果仁脂肪和棕榈油中间馏分混合得到可可脂当量
机译:芒果(mangifera indica L.)种子仁作为家禽饲料原料的潜力:综述