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Antioxidative and prooxidative effects in food lipids and synergism with α-tocopherol of açaí seed extracts and grape rachis extracts
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Chemical Composition, Antioxidant Properties, and Thermal Stability of a Phytochemical Enriched Oil from Açai (Euterpe oleraceaMart.)
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Absorption and Biological Activity of Phytochemical-Rich Extracts from Açai (Euterpe oleracea Mart.) Pulp and Oil in Vitro
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Jussara berry (Euterpe edulis M.) oil‐in‐water emulsions are highly stable: the role of natural antioxidants in the fruit oil
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