搜索结果: 1-4 共查到“食品科学技术基础学科 phytochemical”相关记录4条 . 查询时间(0.078 秒)
Phytochemical Properties of Some Grapevine (Vitis vinifera L.) Hybrids
Hybrids Phytochemical Properties
2016/6/1
Grapes (Vitis vinifera L.) are believed to have health benefits due to their antioxidant activity and polyphenols. Thus scientists have conducted research to explore their positive effects on many chr...
Some Phytochemical Properties and Effect of Fermentation on the Seed of Jatropha curcas L.
Phytochemical Properties Jatropha curcas L.
2016/5/31
The present study was undertaken to investigate the effects of microbial fermentation of Jatropha curcas L. seed (Barbados nut or Physic nut) or (Lapalapa) in Yoruba Language which are nutritionally u...
Phytochemical Content of Some Black (Morus nigra L.) and Purple (Morus rubra L.) Mulberry Genotypes
black and purple mulberry antioxidant activity mineral elements
2010/8/11
Bright black (Morus nigra) and purple mulberry (Morus rubra) are particularly desirable fruits in Turkey. More recently, the interest in these bright black and purple mulberry fruits has also increase...
Phytochemical Composition and Nutritional Quality of Glycine max and Vigna unguiculata (L.) Walp.
Glycine max chemical composition flavonoids phenolic compounds nutraceuticals Vignia unguiculata
2008/11/10
The present research discussed the nutritive value and phytochemical composition of three cultivars of Vigna unguiculata and Glycine max grown in Nigeria. Phytochemical studies revealed the presence o...
