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机译:低温浓缩过程对苹果汁酚类化合物和抗氧化活性的影响
Department of Chemical Engineering and Food EngineeringFederal University of Santa Catarina (UFSC)Florianópolis Brazil;
Graduate Program in Food Science and TechnologyState University of Ponta GrossaPonta Grossa Brazil;
Graduate Program in Food Science and TechnologyState University of Ponta GrossaPonta Grossa Brazil;
Graduate Program in Food Science and TechnologyState University of Ponta GrossaPonta Grossa Brazil;
Department of Chemical Engineering and Food EngineeringFederal University of Santa Catarina (UFSC)Florianópolis Brazil;
Graduate Program in Food Science and TechnologyState University of Ponta GrossaPonta Grossa Brazil;
Graduate Program in Food Science and TechnologyState University of Ponta GrossaPonta Grossa Brazil;
freeze concentration; centrifugation; polyphenols; HPLC; antioxidants;
机译:低温浓缩过程对苹果汁酚类化合物和抗氧化活性的影响
机译:在发酵过程中,海洋鼠李和海鼠苹果汁的有机酸,糖和酚类化合物的变化和抗氧化剂活性的动态
机译:RP-HPLC-DAD分析五个葡萄品种的果渣提取物中的酚类化合物:橙汁和苹果汁中其抗氧化,抗自由基和抗真菌活性的评估
机译:苹果果皮,核心和肉体提取物的抗氧化活性和酚醛组成
机译:生腰果和加工腰果的抗氧化活性和酚类化合物
机译:臭氧处理对苹果汁中棒曲霉素酚类化合物和有机酸的影响
机译:加工对苹果酒中酚类化合物含量和抗氧化活性的影响/
加工对苹果酒中酚类化合物含量和抗氧化活性的影响