机译:由传统发酵影响的TEF Injera的可溶性和结合酚类含量和抗氧化能力
Research Group Food Microbiology and Biotechnology Department of Industrial Biological Sciences Faculty of Bioscience Engineering Ghent University Campus Kortrijk Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium;
Research Group Food Microbiology and Biotechnology Department of Industrial Biological Sciences Faculty of Bioscience Engineering Ghent University Campus Kortrijk Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium;
Research Group Food Microbiology and Biotechnology Department of Industrial Biological Sciences Faculty of Bioscience Engineering Ghent University Campus Kortrijk Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium;
Research Group Food Microbiology and Biotechnology Department of Industrial Biological Sciences Faculty of Bioscience Engineering Ghent University Campus Kortrijk Graaf Karel de Goedelaan 5 8500 Kortrijk Belgium;
Food analysis; Food composition; Tef; Bound phenolics; Soluble phenolics; Antioxidant; Fermentation; Injera; Eragrostis tef (Zucc.) Trotter;
机译:由传统发酵影响的TEF Injera的可溶性和结合酚类含量和抗氧化能力
机译:由传统发酵影响的TEF Injera的可溶性和结合酚类含量和抗氧化能力
机译:由传统发酵影响的TEF Injera的可溶性和结合酚类含量和抗氧化能力
机译:车前子亚种的抗氧化能力,总酚含量和酚类化合物。天然分布在阿克多姆斯希尔特的冠冕
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