Characterisation of polyphenols and antioxidant properties of five lettuce varieties and escarole.

导出 LinkOut

翻译打印收藏纠错

作者： Rafael,Llorach ^[1] ; Ascensión,Martínez-Sánchez ^[1] ; Francisco A,Tomás-Barberán ^[1] ; María I,Gil ^[1] ; Federico,Ferreres ^[2]

作者单位： Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain. ^[1] Research Group on Quality, Safety and Bioactivity of Plant Foods, Food Science and Technology Department, CEBAS-CSIC, P.O. Box 164, Espinardo, Murcia E-30100, Spain. Electronic address: federico@cebas.csic.es. ^[2]

关键词 ABTS Chemometric DPPH FRAP Flavones Hierarchical cluster analysis Hydroxycinnamic acids Lettuce varieties Principal component analysis

DOI 10.1016/j.foodchem.2007.11.032

PMID 26065768

发布时间 2022-04-09

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交