Assessment of phytochemical compounds in functional couscous: Determination of free and bound phenols and alkylresorcinols.

导出 LinkOut

翻译打印收藏纠错

作者： Manuela,Oriente ^[1] ; Elixabet,Díaz-de-Cerio ^[2] ; Vito,Verardo ^[3] ; Maria Cristina,Messia ^[1] ; Ana María,Gómez-Caravaca ^[4] ; Emanuele,Marconi ^[1]

作者单位： Department of Agricultural, Environmental and Food Sciences, University of Molise, 86100 Campobasso, Italy. ^[1] Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain. ^[2] Department of Nutrition and Food Science, University of Granada, Campus of Cartuja, 18071 Granada, Spain; Institute of Nutrition and Food Technology 'José Mataix', Biomedical Research Center, University of Granada, Avda del Conocimiento sn., 18100 Armilla, Granada, Spain. Electronic address: vitoverardo@ugr.es. ^[3] Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Avd. Fuentenueva s/n, 18071 Granada, Spain. ^[4]

关键词 Air classification Bioactive compounds Cereal based food Enriched barley flour Phenolic compounds Waxy barley

主题词色谱法, 高压液相(Chromatography, High Pressure Liquid);功能食品(Functional Food);大麦属(Hordeum);质谱分析法(Mass Spectrometry);酚类(Phenols);雷琐辛类(Resorcinols)

DOI 10.1016/j.foodres.2019.108970

PMID 32156404

发布时间 2021-03-03

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