机译:碳水化酶治疗对酚类面粉酚类含量和抗氧化活性的影响
Department of Central Area Crop Science National Institute of Crop Science Rural Development Administration;
Research Policy Bureau Rural Development Administration;
Department of Central Area Crop Science National Institute of Crop Science Rural Development Administration;
Department of Central Area Crop Science National Institute of Crop Science Rural Development Administration;
Department of Central Area Crop Science National Institute of Crop Science Rural Development Administration;
Department of Central Area Crop Science National Institute of Crop Science Rural Development Administration;
maize flour; carbohydrase; pentopan; phenolic compounds; antioxidant properties;
机译:碳水化酶治疗对酚类面粉酚类含量和抗氧化活性的影响
机译:原料和煮熟的蓝玉米粉的功能研究:淀粉消化率,总酚类含量和抗氧化活性
机译:热处理和水分处理对橙玉米粉中类胡萝卜素,酚含量和抗氧化能力的影响
机译:粘性含量和盐酸抗氧化能力(Smallanthus sonchifolia)块茎面粉
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:小麦品种(普通小麦vs.斯佩尔塔小麦)耕作制度(有机与常规)和面粉类型(全麦与白色)对小麦粉成分的影响–英国和德国的零售调查结果– 2.抗氧化活性以及酚和矿物质含量
机译:小麦物种(Triticum aestivum Vs T.Pelta),耕种系统(有机vs常规)和面粉类型(全林VS白色)对小麦粉成分的影响 - 英国和德国零售调查结果 - 2.抗氧化活性,和酚类和矿物质含量