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Minimal processing of fruit and vegetables: influence of concentration and activity of some naturally occurring antioxidants in orange derivatives

机译：最少加工水果和蔬菜：影响橙色衍生物中某些天然存在的抗氧化剂的浓度和活性

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Nicoli, Maria Cristina; Piga, Antonio <1965- >; Vacca, Vincenzo; Gambella, Filippo; D'Aquino, Salvatore; Agabbio, Mario Carlo Salvatore;
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2. Changes in the carotenoid concentration in human postprandial chylomicron and antioxidant effect in HepG2 caused by differently processed fruit and vegetable soups [J] . Maria Sanchez-Campillo, Elvira Larque, Daniel Gonzalez-Silvera, Food Chemistry . 2012,第1期

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4. NUTRIENT ANTIOXIDANTS IN MINIMALLY PROCESSED VEGETABLES [C] . L. Masih, H. Roginski, R. Premier, Improving Postharvest Technologies of Fruits, Vegetables and Ornamentals Conference . 2000

机译：微量加工蔬菜中的营养抗氧化剂
5. Physical, chemical, and sensory characteristics of sugar-snap cookies containing naturally-occurring antioxidants [D] . Hix, Deborah Beltramea. 1993

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6. Randomised controlled trial of effect of fruit and vegetable consumption on plasma concentrations of lipids and antioxidants. [O] . S. Zino, M. Skeaff, S. Williams, 1997

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7. Nutritional quality, bioactive compounds and antioxidant activity of selected African indigenous leafy vegetables as influenced by maturity and minimal processing [O] . Grace Cheptoo, W Owino, G Kenji 2019

机译：由成熟度和最小处理的影响，所选非洲土着叶蔬菜的营养品质，生物活性化合物和抗氧化活性

Minimal processing of fruit and vegetables: influence of concentration and activity of some naturally occurring antioxidants in orange derivatives

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