回复trueyeoman发表于:2020/9/28 19:39:08悬赏金额:
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【序号】:1
【作者】Corrêa RC, Haminiuk CW, Sora GT, Bergamasco R, Vieira AM.
【题名】:Antioxidant and rheological properties of guava jam with added concentrated grape juice.
【期刊】:J Sci Food Agric.
【年、卷、期、起止页码】:2013 May 21. doi: 10.1002/jsfa.6233. [Epub ahead of print]
【全文链接】:
【序号】:2
【作者】Keser S, Celik S, Turkoglu S.
【题名】:Total phenolic contents and free-radical scavenging activities of grape (Vitis vinifera L.) and grape products.
【期刊】:Int J Food Sci Nutr.
【年、卷、期、起止页码】:2013 Mar;64(2):210-6.
【全文链接】:doi: 10.3109/09637486.2012.728199. Epub 2012 Oct 2.
【序号】:3
【作者】Andréa Pittelli Boiago Gollückea, , , Rodrigo Ramos Catharinob, Jane Cristina de Souzaa, Marcos Nogueira Eberlinb, Débora de Queiroz Tavaresa
【题名】:Evolution of major phenolic components and radical scavenging activity of grape juices through concentration process and storage
【期刊】:Food Chemistry
【年、卷、期、起止页码】:Volume 112, Issue 4, 15 February 2009, Pages 868–873
【全文链接】:
【序号】:4
【作者】Pedroza MA, Carmona M, Alonso GL, Salinas MR, Zalacain A.
【题名】:Pre-bottling use of dehydrated waste grape skins to improve colour, phenolic and aroma composition of red wines.
【期刊】:Food Chem.
【年、卷、期、起止页码】:2013 Jan 1;136(1):224-36
【全文链接】:doi: 10.1016/j.foodchem.2012.07.110. Epub 2012 Aug 4.
【序号】:5
【作者】Tenore GC, Manfra M, Stiuso P, Coppola L, Russo M, Gomez Monterrey IM, Campiglia P.
【题名】:Antioxidant profile and in vitro cardiac radical-scavenging versus pro-oxidant effects of commercial red grape juices ( Vitis vinifera L. cv. Aglianico N.).
【期刊】:J Agric Food Chem
【年、卷、期、起止页码】:2012 Sep 26;60(38):9680-7.
【全文链接】: