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机译:重庆初橄榄油的物理化学特征及抗氧化活动:品种和成熟阶段的影响
Nanjing Forestry Univ Dept Food Sci &
Engn Coll Light Ind &
Food Engn Nanjing 210037 Peoples R China;
Chongqing Univ Educ Innovat Ctr Lipid Resource &
Childrens Daily Chem Coll Biol &
Chem Engn Chongqing 400067 Peoples R China;
Nanjing Forestry Univ Dept Food Sci &
Engn Coll Light Ind &
Food Engn Nanjing 210037 Peoples R China;
Nanjing Forestry Univ Dept Food Sci &
Engn Coll Light Ind &
Food Engn Nanjing 210037 Peoples R China;
Nanjing Forestry Univ Dept Food Sci &
Engn Coll Light Ind &
Food Engn Nanjing 210037 Peoples R China;
Nanjing Forestry Univ Dept Food Sci &
Engn Coll Light Ind &
Food Engn Nanjing 210037 Peoples R China;
Nanjing Forestry Univ Dept Food Sci &
Engn Coll Light Ind &
Food Engn Nanjing 210037 Peoples R China;
Antioxidant activity; Chemical composition; Principal component analysis; Virgin olive oil;
机译:重庆初橄榄油的物理化学特征及抗氧化活动:品种和成熟阶段的影响
机译:四个成熟阶段的Picual和Hojiblanca橄榄有机种植对初榨橄榄油品质的影响
机译:与意大利品种Leccino相比,克罗地亚土生植物Masnjaca和Krvavica初榨橄榄油的挥发性概况,植物化学物质和抗氧化活性
机译:马德里初橄榄油果实果实中果实成熟的营养化合物的演变
机译:特级初榨橄榄油供应链的欺诈调查:识别脆弱点和新型欺诈检测方法的发展
机译:与意大利品种Leccino相比克罗地亚本地种Mašnjača和Krvavica初榨橄榄油的挥发性概况植物化学物质和抗氧化活性
机译:与意大利品种Leccino相比,克罗地亚本土植物Mašnjača和Krvavica的初榨橄榄油的挥发性成分,植物化学物质和抗氧化活性