Composition and physiological effects of sea buckthorn (Hippophae) lipids

Author： Yang B.   Kallio H.  

Publisher： Elsevier

ISSN： 0924-2244

Source： Trends in Food Science and Technology, Vol.13, Iss.5, 2002-05, pp. : 160-167

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Sensory and Hedonic Characteristics of Juice of Sea Buckthorn (Hippophae rhamnoides L.) Origins and Hybrids

By Tang X.   Kälviäinen N.   Tuorila H.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 2, 2001-03 ,pp. : 102-110

Academic Press

Access to resources Recommend Favorite

Solvent Free Microwave-Assisted Extraction of Antioxidants from Sea Buckthorn (Hippophae rhamnoides) Food By-Products

By Périno-Issartier Sandrine  

Food and Bioprocess Technology, Vol. 4, Iss. 6, 2011-08 ,pp. : 1020-1028

Springer Publishing Company

Access to resources Recommend Favorite

Microscopic Structural Components of Sea Buckthorn (Hippophae rhamnoides L.) Juice Prepared by Centrifugation

By Beveridge T.   Harrison J.E.  

Lebensmittel-Wissenschaft und -Technologie, Vol. 34, Iss. 7, 2001-11 ,pp. : 458-461

Academic Press

Access to resources Recommend Favorite

Malolactic fermentation in four varieties of sea buckthorn (Hippophaë rhamnoides L.)

By Tiitinen Katja   Vahvaselkä Marjatta   Laakso Simo   Kallio Heikki  

European Food Research and Technology A, Vol. 224, Iss. 6, 2007-04 ,pp. : 725-732

Springer Publishing Company

Access to resources Recommend Favorite

Malolactic fermentation in sea buckthorn (Hippophaë rhamnoides L.) juice processing

By Tiitinen Katja   Vahvaselkä Marjatta   Hakala Mari   Laakso Simo   Kallio Heikki  

European Food Research and Technology A, Vol. 222, Iss. 5-6, 2006-03 ,pp. : 686-691

Springer Publishing Company

Access to resources Recommend Favorite