Effect of Dehulling and Hydrothermal Treatment on the Amino Acid Content of Soriz (Sorghum oryzoidum)

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来源
《食品与营养科学（英文）》 |2021年第12期|P.1232-1242|共11页
作者
Rodica Siminiuc; Lidia Coșciug;
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作者单位

Department of Food and Nutrition Faculty of Food Science Technical University of Moldova Chisinau Republic of Moldova;

Department of Food and Nutrition Faculty of Food Science Technical University of Moldova Chisinau Republic of Moldova;

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原文格式 PDF
正文语种 chi
中图分类有机化学;
关键词
Soriz; Dehulling; Hydrothermal Treatment; Amino Acids; Chemical Score Index;