机译:发酵的普利亚食用橄榄:所选微生物发酵剂对多酚成分,抗氧化活性和生物利用度的影响
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via G Amendola 122-O, I-70126 Bari, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via G Amendola 122-O, I-70126 Bari, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via G Amendola 122-O, I-70126 Bari, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via G Amendola 122-O, I-70126 Bari, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via G Amendola 122-O, I-70126 Bari, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via Provle Lecce Monteroni, I-73100 Lecce, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via Provle Lecce Monteroni, I-73100 Lecce, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via G Amendola 122-O, I-70126 Bari, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via Provle Lecce Monteroni, I-73100 Lecce, Italy;
Natl Council Res CNR, Inst Sci Food Prod ISPA, Via G Amendola 122-O, I-70126 Bari, Italy;
Table olives; Polyphenols; Autochthonous starters; Bioaccessibility; Antioxidant activity;
机译:用选定的微生物初学者发酵黑色的橄榄生物活性化合物的评价
机译:选择植物乳杆菌菌株作为发酵食用橄榄的发酵剂:油橄榄果苷酶活性和噬菌体敏感性
机译:本地酿酒酵母发酵剂培养可提高普利亚红葡萄酒的多酚含量,抗氧化活性和抗炎性
机译:'Azeiteira'绿色表橄榄的脂肪酸,甾醇和三苯酚组成:起动器利用的影响
机译:微生物促进热稳定脱脂米糠中酚类的释放和发酵上清液的抗氧化活性
机译:本地酿酒酵母发酵剂培养可提高普利亚红葡萄酒的多酚含量抗氧化活性和抗炎性
机译:Autochthonous Saccharomyces酿酒酵母培养物增强多酚含量,抗氧化活性和Apulian红葡萄酒的抗炎反应