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机译:黑花生皮肤和消化酶和脂肪发生抑制活动的花青素萃取物的物理化学稳定性研究
Huazhong Agr Univ Coll Food Sci &
Technol Wuhan 430070 Hubei Peoples R China;
Beijing Technol &
Business Univ Sch Sci Beijing Key Lab Plant Resource Res &
Dev Beijing 100048 Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Wuhan 430070 Hubei Peoples R China;
Hubei Wuchang Expt High Sch Wuhan 430070 Hubei Peoples R China;
Huazhong Agr Univ Coll Food Sci &
Technol Wuhan 430070 Hubei Peoples R China;
Black peanut skin; Anthocyanins; Physicochemical stability; Antioxidant; Digestion enzymes and adipogenesis inhibitory potential;
机译:黑花生皮肤和消化酶和脂肪发生抑制活动的花青素萃取物的物理化学稳定性研究
机译:葡萄皮和种子提取物中原花青素的模拟消化及其对血管紧张素I转化酶(ACE)抑制活性的影响
机译:热烫对山竹果皮酶活性,颜色变化,花色苷稳定性和提取性的影响:动力学研究
机译:光对黑醋栗稳定性和抗氧化活性的影响(肋骨Nigrum L.)提取物
机译:在模型果汁系统中,多磷酸钠可增强整个和分级分离的花生皮提取物对食物腐败酵母的抗菌活性。
机译:模拟胃肠道消化过程中商业黑加仑果汁中花青素的稳定性
机译:花生皮肤,Roselle Calyces和洋葱外皮果皮的效果对贮藏期间酸奶饮料的质量和色彩稳定性