三种干燥形式的生姜根茎的营养、矿物质和挥发性成分的比较研究及其乙醇和水提取物的抗氧化性能

海岸生命医学杂志(英文版) Pub Date : 2017-02-01 DOI:10.12980/JCLM.5.2017J6-284

A. Jelled, Hassiba Chahdoura, G. Flamini, A. Thouri, A. Arem, Khawla Adouni, Z. Haouas, I. Ferreira, L. Achour, H. B. Cheikh

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引用次数: 1

摘要

Aicha jell, Hassiba Chahdoura, Guido Flamini, Amira Thouri, Amira El Arem, Khawla Adouni, Zohra Haouas, Isabel C. F. R. Ferreira, Lotfi Achour, Hassen Ben chekh组织学和细胞遗传学实验室(UR12ES10)，莫纳斯特尔大学医学院，莫纳斯特尔，突尼斯生物资源，综合生物学和价值实验室(LR14ES06)，莫纳斯特尔大学生物技术高级研究所，莫纳斯特尔，突尼斯山地研究中心，高等农业学校，布拉干帕拉达理工学院，Santa Apolonia校区，1177,5301 -855，葡萄牙布拉干帕拉达

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A comparison study of the nutritional, mineral and volatile compositions of three dry forms of ginger rhizomes, and antioxidant properties of their ethanolic and aqueous extracts

Aicha Jelled, Hassiba Chahdoura, Guido Flamini, Amira Thouri, Amira El Arem, Khawla Adouni , Zohra Haouas, Isabel C. F. R. Ferreira, Lotfi Achour, Hassen Ben Cheikh Laboratory of Histology and Cytogenetics (UR12ES10), Faculty of Medicine, University of Monastir, Monastir, Tunisia Laboratory of Bioressources, Integrative Biology and Valorisation (LR14ES06), High Institute of Biotechnology, University of Monastir, Monastir, Tunisia Mountain Research Centre, Higher Agricultural School, Polytechnic Institute of Bragança, Campus of Santa Apolonia, 1172, 5301-855 Bragança, Portugal

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海岸生命医学杂志(英文版)

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