机译:微囊蓝莓花色苷体外消化过程中总酚含量和抗氧化能力
Department of Food Science and Technology, The University of Georgia, 100 Cedar St., Athens, GA 30602-2610, USA;
Department of Food Science and Technology, The University of Georgia, 100 Cedar St., Athens, GA 30602-2610, USA;
Department of Food Science and Technology, The University of Georgia, 100 Cedar St., Athens, GA 30602-2610, USA;
Department of Food Science and Technology, The University of Georgia, 100 Cedar St., Athens, GA 30602-2610, USA;
Department of Food Science and Technology, The University of Georgia, 100 Cedar St., Athens, GA 30602-2610, USA;
Whey protein; Gum arabic; Blueberry; Anthocyanins; Antioxidant activity;
机译:地方性Azorean越橘的抗氧化能力与总酚,总黄酮和花色苷含量的比较:与商业越桔和高丛蓝莓的比较。
机译:蓝莓品种中抗氧化剂活性,总酚含量和花色苷含量的基因型和环境变化
机译:蓝莓后代中抗氧化剂活性,总酚含量和花色苷含量的变异性和遗传力估计
机译:蔗糖对花青素,总酚含量的pH与热稳定性的影响,Senduduk(Melastoma Malabathricum)果提取物的抗氧化物活性
机译:抗氧化剂活性的变异性和遗传性及其与蓝莓中的花色苷含量和总酚含量的关系。
机译:韩国水原市种植的45个蓝莓品种的果实品质花色苷和总酚含量以及抗氧化活性
机译:在日本千叶县种植的各种蓝莓品种的酚类素含量,总酚类含量和抗氧化活性