نتایج جستجو برای: page mandarin peel
تعداد نتایج: 80876 فیلتر نتایج به سال:
studies had shown that oxygenated compounds are important in food products. it seems that extraction methods had a profound influence on this factor. the goal of the present study is to investigate on flavor components of murcott mandarin obtained using cold-press and hydro distillation. in the last week of january 2012, at least 50 mature fruit were collected from many parts of the same trees....
Combined treatment with gibberellin (GA) and prohydrojasmon (PDJ) is effective at reducing peel puffing in satsuma mandarin (Citrus unshiu Marc.). However, the effect of this on volatiles remains unknown. In mandarin, dimethyl sulfide (DMS) a key flavor compound. study, effects combined GA PDJ content volatiles, DMS, S-methylmethionine (SMM), precursor juice sacs were investigated. Mixtures (1,...
Heat treatment of persimmon peel (PP) increased the antioxidative activity of the 70% ethanolic extract (EE) and water extract (WE) from PP. EE and WE both prevented H2O2-induced DNA damage to human peripheral lymphocytes. The antioxidative and antigenotoxic activities of the PP extracts were significantly affected by heating.
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