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机译:植物乳杆菌NCU137发酵对Co种子营养,感官和稳定性的影响
Nanchang Univ China Canada Joint Lab Food Sci & Technol Nanchan State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China;
Nanchang Univ China Canada Joint Lab Food Sci & Technol Nanchan State Key Lab Food Sci & Technol Nanchang 330047 Jiangxi Peoples R China|Jiangxi Normal Univ Natl R&D Ctr Freshwater Fish Proc Nanchang 330022 Jiangxi Peoples R China;
Coix seed; Lactobacillus plantarum NCU137; Fermentation; Nutritional properties; Physicochemical properties;
机译:Co(Coix lachryma -jobi L. var)种子的流产作用。马源斯塔夫
机译:10种Co仁中阿德莱(Coix lachryma-jobi L.)的分子克隆,质谱鉴定和营养评估
机译:脱脂ad仁(Coix lachryma-jobi L. var。ma-yuen Stapf)籽粕中酚类化合物的结构表征和富酚部分的抗氧化活性
机译:Coach Lachryma-Jobi L种子的超临界流体萃取
机译:家庭和商业加工方法对青豆营养和感官特性影响的文献综述(去除语言)
机译:Adlay预防骨质疏松症(薏苡YìYǐ:ix属种子Cobi Lachryma-Jobi L. var。ma-yuen Stapf的种子)在小鼠模型中
机译:Adlay预防骨质疏松症(薏苡YìYǐ:Co属种子Coix Lachryma-Jobi L. var。ma-yuen Stapf的种子)在小鼠模型中