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机译:蓝莓渣的混合发酵与L. rhamoosus gg和L. plantarum-1:增强活性成分,抗氧化活动和健康促进益处
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Univ Vigo Nutr &
Food Sci Grp Dept Analyt &
Food Chem CITACA CACTI Vigo Campus Vigo Spain;
Ocean Univ China Coll Food Sci &
Engn Qingdao 266003 Shandong Peoples R China;
Blueberry pomace; Lactic acid bacteria; Viability; Phenols; Antioxidant;
机译:蓝莓渣的混合发酵与L. rhamoosus gg和L. plantarum-1:增强活性成分,抗氧化活动和健康促进益处
机译:Jujube果汁(Ziziphus Jujuba Mill)的混合发酵。用L.Rhamosus GG和L.Playarum-1:对质量和稳定性的影响
机译:益生菌介导的蓝莓(&Itvaccinium corymbosum&L.)果发酵,得到官能化产品,用于增强抗菌和抗氧化活性
机译:Lentinus编辑酸盐菌发酵中蓝莓焊料活性成分的研究
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:体外日光防护因子(SPF)抗氧化活性和细胞生存力的评估这些提取物来自甜菜根银杏叶芸苔露和葡萄树。
机译:橄榄(Olea Europaea L.)Pomace及其成分的总酚类含量和抗氧化活性