机译:从选定的仙人掌榕树和O. Robusta品种中抗氧化特性
Univ Free State Fac Nat &
Agr Sci Dept Consumer Sci POB 339 ZA-9300 Bloemfontein South Africa;
Univ Free State Fac Nat &
Agr Sci Dept Microbial Biochem &
Food Biotechnol POB 339 ZA-9300 Bloemfontein South Africa;
Univ Free State Fac Nat &
Agr Sci Dept Microbial Biochem &
Food Biotechnol POB 339 ZA-9300 Bloemfontein South Africa;
Univ Free State Fac Nat &
Agr Sci Dept Microbial Biochem &
Food Biotechnol POB 339 ZA-9300 Bloemfontein South Africa;
Prickly pear; Ascorbic acid; Phenolic compounds; Carotenes; Betalains; Chelating activity; Radical scavenging;
机译:从选定的仙人掌榕树和O. Robusta品种中抗氧化特性
机译:精选仙人掌梨品种(印度仙人掌和山茱OP)种子油的质量评估
机译:不同颜色仙人掌梨(O.ficus-indica和O.robusta)品种果实的抗氧化含量和能力
机译:刺梨(仙人掌)中碳水化合物含量的变化
机译:耐盐仙人掌梨(Opuntia Ficus-Indega)接枝方案的开发
机译:乳酸发酵仙人掌仙人掌(Opuntia ficus-indica L.)生成具有抗氧化和抗炎特性的类黄酮衍生物。
机译:埃塞俄比亚两种仙人掌(Opuntia ficus-indica)枝叶的酚类成分和抗氧化活性