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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
Univ Ghent Fac Biosci Engn Dept Ind Biol Sci Res Grp Food Microbiol &
Biotechnol Campus Kortrijk Graaf Karel Goedelaan 5 B-8500 Kortrijk Belgium;
Univ Ghent Fac Biosci Engn Dept Ind Biol Sci Res Grp Food Microbiol &
Biotechnol Campus Kortrijk Graaf Karel Goedelaan 5 B-8500 Kortrijk Belgium;
Univ Ghent Fac Biosci Engn Dept Ind Biol Sci Res Grp Food Microbiol &
Biotechnol Campus Kortrijk Graaf Karel Goedelaan 5 B-8500 Kortrijk Belgium;
Univ Ghent Fac Biosci Engn Dept Ind Biol Sci Res Grp Food Microbiol &
Biotechnol Campus Kortrijk Graaf Karel Goedelaan 5 B-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:锡尔特省自然分布的五个盐渍区小叶紫草的抗氧化能力,总酚含量和酚类化合物
机译:利用韩国传统酿酒技术生产的黑莓酒的抗氧化能力,酚类和挥发性成分
机译:柿子发酵过程中抗氧化能力和酚类含量的变化。
机译:冷前发酵浸渍过程中酚类含量,抗氧化能力和酚醛曲线的演变及赤霞珠红酒的随后发酵