首页> 外文OA文献 >Effect of the extract of persimmon (Diospyros kaki L.) cv. ‘Rama Forte’and rosemary oily extract (Rosmarinus officinalis L.) on the sensory characteristics and color stability of frozen beef burgers
Efeito de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte e do extrato oleoso de alecrim (Rosmarinus officinalis L.) nas características sensoriais e na estabilidade da cor de hambúrguer de carne bovina congelado

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Effect of the extract of persimmon (Diospyros kaki L.) cv. ‘Rama Forte’and rosemary oily extract (Rosmarinus officinalis L.) on the sensory characteristics and color stability of frozen beef burgers
Efeito de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte e do extrato oleoso de alecrim (Rosmarinus officinalis L.) nas características sensoriais e na estabilidade da cor de hambúrguer de carne bovina congelado

机译：柿子提取物（Diospyros kaki L.）cv。 'Rama Forte'和迷迭香油性提取物（Rosmarinus officinalis L.）对冷冻牛肉汉堡的感官特性和颜色稳定性的影响 - 柿子提取物（Diospyros kaki L.）品种Rama Forte和油性迷迭香提取物（迷迭香）的效果officinalis L.）对冷冻牛肉汉堡的感官特性和颜色稳定性的影响

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Leadir Lucy Martins Fries; Nelcindo Nascimento Terra; Liana Inês Guidolin Milani; Ernesto Hashime Kubota;
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1. Atividade antioxidante e antimicrobiana in vitro de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte [J] . Milani Liana Inês Guidolin, Terra Nelcindo Nascimento, Fries Leadir Lucy Martins, Brazilian Journal of Food Technology . 2012,第2期

机译：柿子提取物Rama Forte的体外抗氧化和抗菌活性
2. Atividade antimicrobiana in vitro do extrato aquoso e do óleo essencial do alecrim (Rosmarinus officinalis L.) e do cravo-da-índia (Caryophyllus aromaticus L.) frente a cepas de Staphylococcus aureus e Escherichia coli [J] . Caroline de Castro Guimar?es, Tatiane Caroline Ferreira, Roselene Canato Felipe de Oliveira, Revista Brasileira de Biociências = . 2017,第2期

机译：迷迭香（Rosmarinus officinalis L.）和丁香（Caryophyllus aromaus L.）的水提取物和精油对金黄色葡萄球菌和大肠杆菌的体外抗菌活性
3. Frigoconserva??o de caquis (Diospyrus kaki, l.) das cultivares Fuyu e Rama forte [J] . Ciência Rural . 1997,第4期

机译：柿子的柿子的冷冻保存
4. Phytosomes with Persimmon (Diospyros kaki L.) Extract: Preparation and Preliminary Demonstration of In Vivo Tolerability [O] . Rosa Direito, Catarina Reis, Luís Roque, 2019

机译：柿子（Diospyros kaki L.）提取物的脂质体：体内耐受性的制备和初步证明
5. Effect of the extract of persimmon (Diospyros kaki L.) cv. ‘Rama Forte’and rosemary oily extract (Rosmarinus officinalis L.) on the sensory characteristics and color stability of frozen beef burgers
Efeito de extratos de caqui (Diospyros kaki L.) cultivar Rama Forte e do extrato oleoso de alecrim (Rosmarinus officinalis L.) nas características sensoriais e na estabilidade da cor de hambúrguer de carne bovina congelado [O] . Leadir Lucy Martins Fries, Nelcindo Nascimento Terra, Liana Inês Guidolin Milani, 2012

机译：柿子提取物（Diospyros kaki L.）cv。 'Rama Forte'和迷迭香油性提取物（Rosmarinus officinalis L.）对冷冻牛肉汉堡的感官特性和颜色稳定性的影响 - 柿子提取物（Diospyros kaki L.）品种Rama Forte和油性迷迭香提取物（迷迭香）的效果officinalis L.）对冷冻牛肉汉堡的感官特性和颜色稳定性的影响

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