Bioactive compounds from orange epicarp to enrich fish burgers.

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Bioactive compounds from orange epicarp to enrich fish burgers.

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2017 nî lūn-bûn

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2017年の論文

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年学术文章

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2017年學術文章

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2017年學術文章

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Bioactive compounds from orange epicarp to enrich fish burgers.

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Bioactive compounds from orange epicarp to enrich fish burgers.

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Bioactive compounds from orange epicarp to enrich fish burgers.

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Bioactive compounds from orange epicarp to enrich fish burgers.

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Bioactive compounds from orange epicarp to enrich fish burgers.

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Bioactive compounds from orange epicarp to enrich fish burgers.

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P1476

Bioactive compounds from orange epicarp to enrich fish burgers.

@en

P2093

Amalia Conte

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Desislava Likyova

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Lucia Lecce

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Matteo Alessandro Del Nobile

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Sara Spinelli

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P2860

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

In vitro bioaccessibility of carotenoids, flavonoids, and vitamin C from differently processed oranges and orange juices [Citrus sinensis (L.) Osbeck]

In vitro release properties of encapsulated blueberry (Vaccinium ashei) extracts.

Encapsulation of natural polyphenolic compounds; a review.

Interactions of polyphenols with carbohydrates, lipids and proteins.

Platelet transfusion - the new immunology of an old therapy.

Antimicrobial activity, phenolic profile and role in the inflammation of propolis.

Antioxidant activities of different colored sweet bell peppers (Capsicum annuum L.).

Carotenoid compositions of coloured tomato cultivars and contribution to antioxidant activities and protection against H(2)O(2)-induced cell death in H9c2.

Common tea formulations modulate in vitro digestive recovery of green tea catechins.

P31

scholarly article

P356

10.1002/JSFA.8750

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P407

English

P577

2017-10-24T00:00:00Z

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P698

29064562

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