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Updated: Jul 12, 2026

High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize Zea mays L.
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方法决定了南瓜花的化学成分和功能性质:对微观结构和生物可访问性变化的研究

Rey Castañeda-Rodríguez1, Amparo Quiles2, Isabel Hernando2

  • 1Posgrado en Biociencias, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao km 9, Irapuato, Guanajuato 36500, Mexico; Departamento de Alimentos, División de Ciencias de la Vida, Campus Irapuato-Salamanca, Universidad de Guanajuato, Carretera Irapuato-Silao km 9, Irapuato, Guanajuato 36500, Mexico.

Food research international (Ottawa, Ont.)
|February 23, 2024
PubMed
概括

squash 花会改变它们的营养成分和生物活性化合物. 蒸和煮水保留水分,而烤减少水分,但所有方法都会影响微观结构,增加蛋白质和碳水化合物. 沸会导致化合物和抗氧化能力的显著损失.

关键词:
抗氧化能力的抗氧化能力.生物消化是一种生物消化.胡卜素是一种胡卜素.叶绿素是什么意思 叶绿素是什么意思可食用的花朵 可食用的花朵类化合物 是一种类化合物.

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