机译:初步加工及不同烹饪方法对碘含量的含量和含有(Daucus Carota L.)的抗氧化特性(钾)碘
Agr Univ Krakow Fac Food Technol Dept Human Nutr Krakow Poland;
Agr Univ Krakow Fac Food Technol Dept Human Nutr Krakow Poland;
Agr Univ Krakow Fac Biotechnol &
Hort Inst Plant Biol &
Biotechnol Unit Plant Nutr Krakow Poland;
Agr Univ Krakow Fac Food Technol Dept Human Nutr Krakow Poland;
Agr Univ Krakow Fac Food Technol Dept Human Nutr Krakow Poland;
Agr Univ Krakow Fac Food Technol Dept Human Nutr Krakow Poland;
Agr Univ Krakow Fac Biotechnol &
Hort Inst Plant Biol &
Biotechnol Unit Plant Nutr Krakow Poland;
Agr Univ Krakow Fac Food Technol Dept Human Nutr Krakow Poland;
Agr Univ Krakow Fac Food Technol Dept Fruit &
Vegetable &
Mushroom Proc Krakow Poland;
Agr Univ Krakow Fac Food Technol Dept Human Nutr Krakow Poland;
antioxidant activity; biofortification; carotenoids; carrot; iodine; phenolic compounds;
机译:初步加工及不同烹饪方法对碘含量的含量和含有(Daucus Carota L.)的抗氧化特性(钾)碘
机译:在田间种植的胡萝卜(Daucus carota L.)的质量取决于碘和硒的施肥量
机译:胡萝卜(<斜视> Daucus Carota Italic> L.)在田间实验中用碘和硒进行生物化
机译:在不同光强度和二氧化碳浓度下生长的营养性质和消费者接受营养性质和消费者接受的评价
机译:细菌内生菌在胡萝卜加工中的分离,表征和作用(Daucus carota L. var。sativus)。
机译:在田间试验中用碘和硒对胡萝卜(Daucus carota L.)进行生物强化
机译:初步加工和不同烹调方法对(碘)碘生物强化的胡萝卜(Daucus carota L.)的碘含量和选择的抗氧化特性的影响