机译:彩色鹰嘴豆(Cicer arietinum L.)中多酚,类黄酮和抗氧化能力的测定
Agronomy and Natural Resources Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6 Bet Dagan 50250, Israel;
Agronomy and Natural Resources Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6 Bet Dagan 50250, Israel;
Agronomy and Natural Resources Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6 Bet Dagan 50250, Israel;
Ornamental Horticulture Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6 Bet Dagan 50250, Israel;
Ornamental Horticulture Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6 Bet Dagan 50250, Israel;
Agronomy and Natural Resources Dept., Agricultural Research Organization, The Volcani Center, P.O.B 6 Bet Dagan 50250, Israel;
antioxidants; colored chickpea; flavonoids; phenolics;
机译:煮熟的黑豆(Phaseolus vulgaris L.),扁豆(Lens culinaris L.)和鹰嘴豆(Cicer arietinum L.)的难消化部分的体外发酵能力和抗氧化能力
机译:有色鹰嘴豆(Cicer arietinum L.)品种的技术特性,抗氧化活性以及总酚和类黄酮含量。
机译:亚硒酸钠对鹰嘴豆芽的异黄酮含量和抗氧化能力的影响
机译:灌溉对Kabuli chickpea(Cicer Arietinum L.)和窄羽磺的生长和产量的影响(Lupinus angustifolius L.)
机译:使用蛋白质组学技术从鹰嘴豆(Cicer arietinum L.)和燕麦(Avena sativa L.)种子中分离和鉴定蛋白质级分。
机译:评估鸡豆(Cicer Arietinum L.CV Blanoro)的质量抗氧化能力和消化率储存在N2和CO2大气下
机译:脱水过程对鹰嘴豆(Cicer arietinum L.)的酚类特征和抗氧化能力的影响