摘要 : The aim of the present work was to find the changes in the chemical composition, chemical structure and antioxidant activity of bioactive nutrients of kiwi juices upon pasteurization and in vitro gastrointestinal digestion. Result... 展开
作者 | Khiralla~ Ghada Ali~ Hussein M. |
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作者单位 | |
期刊名称 | 《Journal of Food Science and Technology》 |
总页数 | 9 |
语种/中图分类号 | 英语 / TS2 |
关键词 | Kiwi Pasteurization Bioactive components Antioxidant capacity Reducing power |
馆藏号 | N2008EPST0008794 |