Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition.
about
Red fresh vegetables smoothies with extended shelf life as an innovative source of health-promoting compoundsNutritional and bioactive compounds of commercialized algae powders used as food supplements.Natural vitamin B12 and fucose supplementation of green smoothies with edible algae and related quality changes during their shelf life.Microwave heating modelling of a green smoothie: Effects on glucoraphanin, sulforaphane and S-methyl cysteine sulfoxide changes during storage.Preservation of bioactive compounds of a green vegetable smoothie using short time-high temperature mild thermal treatment.
P2860
Nutritional quality changes throughout shelf-life of fresh-cut kailan-hybrid and 'Parthenon' broccoli as affected by temperature and atmosphere composition.
description
2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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name
Nutritional quality changes th ...... re and atmosphere composition.
@en
Nutritional quality changes th ...... re and atmosphere composition.
@nl
type
label
Nutritional quality changes th ...... re and atmosphere composition.
@en
Nutritional quality changes th ...... re and atmosphere composition.
@nl
prefLabel
Nutritional quality changes th ...... re and atmosphere composition.
@en
Nutritional quality changes th ...... re and atmosphere composition.
@nl
P2860
P50
P356
P1476
Nutritional quality changes th ...... re and atmosphere composition.
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P2093
Francisco Artés
P2860
P356
10.1177/1082013213502352
P577
2013-09-17T00:00:00Z