Polyphenol composition and antioxidant properties of vegetable leaf-fortified bread.

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作者： Adeola M,Alashi ^[1] ; Kehinde A,Taiwo ^[2] ; Durodoluwa J,Oyedele ^[3] ; Odunayo C,Adebooye ^[4] ; Rotimi E,Aluko ^[1]

作者单位： Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Canada. ^[1] Department of Food Science and Technology, Obafemi Awolowo University, Ile-Ife, Nigeria. ^[2] Faculty of Agriculture, Department of Soil and Land Resources Management, Obafemi Awolowo University, Ile-Ife, Nigeria. ^[3] Department of Agronomy, Osun State University, Osogbo, Nigeria. ^[4]

关键词 antioxidants fortified bread free radical scavenging leafy vegetables lipid peroxides polyphenols

主题词抗氧化剂(Antioxidants);面包(Bread);食品, 强化(Food, Fortified);自由基清除剂(Free Radical Scavengers);人类(Humans);植物叶(Plant Leaves);蔬菜(Vegetables)

DOI 10.1111/jfbc.12625

PMID 31353621

发布时间 2020-06-22

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准确一般字义偏差语意偏离译文作用小提交