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机译:Momordica Charantia Juice含有乳杆菌蘑菇发酵:化学成分,抗氧化性能和香气谱
State Key Laboratory of Food Science and Technology China-Canada Joint Laboratory of Food Science and Technology (Nanchang) Nanchang University Nanchang JiangxL 330047 China;
State Key Laboratory of Food Science and Technology China-Canada Joint Laboratory of Food Science and Technology (Nanchang) Nanchang University Nanchang JiangxL 330047 China;
State Key Laboratory of Food Science and Technology China-Canada Joint Laboratory of Food Science and Technology (Nanchang) Nanchang University Nanchang JiangxL 330047 China;
Bitter gourd; Lactobacillus plantarum; Polyphenols; Flavonoids; Saponins;
机译:Momordica Charantia Juice含有乳杆菌蘑菇发酵:化学成分,抗氧化性能和香气谱
机译:使用乳酸杆菌LS5:化学成分,抗氧化剂和抗菌活性的发酵甜柠檬汁(柑橘Limetta)
机译:泰国甘蔗品种的非离心制粒糖的理化性质,蜡组成,香气和抗氧化活性
机译:Aspergillus尼日尔ATCC 16404生产果胶酶夫妇,以苦瓜的聚砜/ Pluronic膜超滤液体澄清
机译:苦瓜果皮和种子中蛋白质的制备,理化和功能性质以及酚类化合物的提取和抗氧化活性。
机译:氯化钠处理和多糖作为去苦味剂对苦瓜汁理化性质抗氧化能力和感官特性的影响
机译:氯化钠处理和多糖作为脱粘剂对苦瓜(MOLORDICA Charantia)汁的脱染剂对脱胶剂的影响抗氧化能力,抗氧化能力和感官特征