首页> 外文OA文献 >Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods

【2h】

Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods

机译：现代和传统中美洲方法加工的可可豆的抗氧化活性和黄烷醇含量的比较

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者

展开▼
作者单位

展开▼
年度 2013
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods [J] . Elizabeth Chin, Kenneth B Miller, Mark J Payne, Heritage Science . 2013,第1期

机译：现代和传统中美洲方法加工的可可豆的抗氧化活性和黄烷醇含量的比较
2. Total Phenolic Content, Antioxidant Activity, and Type II Diabetes Related Functionality of Traditionally Processed Ox-eye Bean [Mucuna gigantea (Willd) DC] Seeds: An Indian Underutilized Food Legume [J] . Vellingiri Vadivel, Hans Konrad Biesalski Food science and biotechnology . 2011,第3期

机译：传统加工的牛眼豆[Mucuna gigantea（Willd）DC]种子的总酚含量，抗氧化活性和II型糖尿病相关功能：印度未充分利用的食用豆类
3. Characterization of Bioactive Compounds, Mineral Content, and Antioxidant Activity in Bean Varieties Grown with Traditional Methods in Oaxaca, Mexico [J] . Karen Vanesa Armendáriz-Fernández, Ibeth Marlene Herrera-Hernández, Ezequiel Mu?oz-Márquez, Antioxidants . 2019,第1期

机译：墨西哥瓦哈卡州传统方法种植的豆类中生物活性化合物，矿物质含量和抗氧化活性的表征
4. Water Content, a_w, and Enzyme Activity (Xaa-Prolyl-Dipeptidyl Aminopeptidase) During the Germination Process of Cocoa Beans (Theobroma cacao L.) [C] . M.L. Sanchez-Mundo, M.X. Quintanilla-Carvajal, C. Bautista-Munoz, Symposium on the properties of water . 2015

机译：含水量，A_W和酶活性（XAA-脯氨酰二肽基肽酶）在可可豆（CacaOL.）的萌发过程中
5. Hydration capacity, phytic acid and antioxidant activity of beans and selected processing to produce a bean snack food [D] . Zhang, LiLi 2008

机译：豆的水合能力，植酸和抗氧化活性以及精选加工生产豆类休闲食品的能力
6. Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods [O] . Mesfin Haile, Hyung Min Bae, Won Hee Kang 2020

机译：消化生物加工（大象粪咖啡）和常用加工方法获得的咖啡豆的抗氧化活性和挥发性化合物的比较
7. Comparison of Antioxidant and Antimicrobial Activities of Acetone and Water Extracts of iTheobroma cacao/i Beans [O] . Bright Fafali Dogbey, Salis Ibrahim, John Apirigi-Eta Abobe 2020

机译：丙酮和水提取物的抗氧化剂和抗微生物活性的比较CaCrooma CacaOs 豆类

Comparison of antioxidant activity and flavanol content of cacao beans processed by modern and traditional Mesoamerican methods

著录项

引文网络

相似文献

相关主题

期刊订阅