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1 Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce) [期刊论文]

来源：Food Science and Technology (Campinas) , 2014

作者:Emilio Alvarez-parrilla;Gilberto Mercado-mercado;Laura Alejandra De La Rosa;等

关键词:hot pepper;Bixa orellana L.;...

使用许可:CC BY

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2 Phenylpropanoid substituted flavan-3-ols from Trichilia catigua and their in vitro antioxidative activity [期刊论文]

来源：Journal of the Brazilian Chemical Society , 2011

作者:Flávia O. Resende;Edson Rodrigues-filho;Heinrich Luftmann;等

关键词:Trichilia catigua;Meliaceae;...

使用许可:CC BY

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3 Atividade antimicrobiana de Struthanthus vulgaris (erva-de-passarinho) [期刊论文]

来源：Revista Brasileira de Farmacognosia , 2005

作者:O.m.c. Vieira;M.h. Santos;G.a. Silva;等

关键词:Struthanthus vulgaris;erva-de-passarinho;...

使用许可:CC BY-NC-ND

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4 Antioxidant activity and prevention of pork meat lipid oxidation using traditional Mexican condiments (pasilla dry pepper, achiote, and mole sauce) [期刊论文]

来源：Food Science and Technology (Campinas) , 2014

作者:Emilio Alvarez-parrilla;Gilberto Mercado-mercado;Laura Alejandra De La Rosa;等

关键词:hot pepper;Bixa orellana L.;...

使用许可:CC BY

预览  |  原文链接  |  全文  [ 浏览：0 下载：0  ]