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Content of Higher Fatty Acids in Green Vegetables
higher fatty acids green vegetables gas-liquid chromatography
2014/3/10
Green vegetables are considered an important source of some nutritionally important constituents that have health benefits (e.g. vitamins, minerals, antioxidants, fibre). Epidemiological data suggest ...
Effects of heating on thermal denaturation of several green vegetables suitable for dehydration
vegetable dehydration thermal analysis differential scanning calorimetry
2008/11/19
Most vegetables suitable for dehydration are thermo-labile materials. In order to find an appropriate dehydrating technology by means of thermal analysis, a differential scanning calorimetry (DSC) has...