机译:绿茶和红茶中的红茶菌具有不同的酚类特征,这会影响其抗氧化能力,抗菌和抗增殖活性
Univ Fed Vicosa Dept Food Technol Ave PH Rolfs Campus Univ S-N BR-36570900 Vicosa MG Brazil;
Fed Univ State Rio De Janeiro UNIRIO Food & Nutr Grad Program Lab Bioact Rio De Janeiro Brazil;
Univ Fed Alfenas Fac Nutr Alfenas MG Brazil;
Univ Fed Vicosa Dept Nutr & Hlth Vicosa MG Brazil;
Univ Fed Estado Rio de Janeiro Ctr Innovat Mass Spectrometry Lab Prot Biochem Rio de Janeiro Brazil;
Fed Univ State Rio De Janeiro UNIRIO Food & Nutr Grad Program Lab Bioact Rio De Janeiro Brazil|Univ Fed Estado Rio de Janeiro Ctr Innovat Mass Spectrometry Lab Prot Biochem Rio de Janeiro Brazil;
UPLC-MSE; Metabolomics; Bioactive compounds; Cytotoxicity;
机译:蛋白质,绿色,黑色和红茶的kombucha饮料的化学型材和抗氧化活性
机译:酚醛谱和抗氧化活性为绿色,黑色,乌龙,白色,黄色和深色茶叶的30茶食品
机译:火鸡生长的黑胡萝卜品种中kombucha茶的体外酚类,抗氧化能力和生物可爱性
机译:黑色和绿茶抗氧化能力的化学发光测量和与抗微生物活性的比较
机译:Acerola(Malpighia emarginata DC):酚类分析,抗氧化能力,抗菌性能,毒理学筛查和颜色稳定性
机译:绿茶红茶乌龙茶白茶黄茶和黑茶中30种茶浸液的酚类成分和抗氧化活性
机译:沙特阿拉伯市场一些绿色和红茶的总酚类含量和抗氧化能力的估算及其抗菌活性的评价