机译:热处理和储存温度对荔枝汁不同品种酚类曲线和抗氧化活性的影响
Guangzhou Univ Sch Chem &
Chem Engn Guangzhou 510006 Guangdong Peoples R China;
Guangdong Acad Agr Sci Guangdong Key Lab Agr Prod Proc Sericultural &
Ag Guangzhou 510610 Guangdong Peoples R China;
Guangdong Acad Agr Sci Guangdong Key Lab Agr Prod Proc Sericultural &
Ag Guangzhou 510610 Guangdong Peoples R China;
Guangdong Acad Agr Sci Guangdong Key Lab Agr Prod Proc Sericultural &
Ag Guangzhou 510610 Guangdong Peoples R China;
Guangdong Acad Agr Sci Guangdong Key Lab Agr Prod Proc Sericultural &
Ag Guangzhou 510610 Guangdong Peoples R China;
Guangdong Acad Agr Sci Guangdong Key Lab Agr Prod Proc Sericultural &
Ag Guangzhou 510610 Guangdong Peoples R China;
Yangtze Univ Coll Life Sci Jingzhou 434025 Peoples R China;
Guangdong Acad Agr Sci Guangdong Key Lab Agr Prod Proc Sericultural &
Ag Guangzhou 510610 Guangdong Peoples R China;
Lychee; Phenolic; Antioxidant activity; Thermal processing; Storage;
机译:热处理和储存温度对荔枝汁不同品种酚类曲线和抗氧化活性的影响
机译:不同品种热处理荔枝纸浆的酚类谱和物理化学特性的比较
机译:高压二氧化碳与热加工荔枝汁中酚类成分和抗氧化活性的比较研究
机译:乳酸发酵对图果汁的总酚类含量和抗氧化活性的影响(Ficus Carica)
机译:加工,储存温度和储存时间对密歇根州蒙莫朗西樱桃浓缩汁理化,感官品质和抗氧化性能的影响。
机译:方法提取和不同胡萝卜品种对类胡萝卜素型材的影响果实总酚含量和果汁抗氧化性能
机译:贮藏温度对11个马铃薯(solanum tuberosum)品种维生素C,总酚,UpLC酚酸和抗氧化能力的影响