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机译:芦丁与槲皮素对季后赛荞麦淀粉粘贴,流变与结构性质的多样化作用
China Agr Univ Coll Food Sci & Nutrit Engn POB 40 17 Qinghuadonglu Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutrit Engn POB 40 17 Qinghuadonglu Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutrit Engn POB 40 17 Qinghuadonglu Beijing 100083 Peoples R China;
China Agr Univ Coll Food Sci & Nutrit Engn POB 40 17 Qinghuadonglu Beijing 100083 Peoples R China;
Agr & Agrifood Canada Guelph Res & Dev Ctr 93 Stone Rd West Guelph ON N1G 5C9 Canada;
Chinese Acad Agr Sci Inst Qual Stand & Testing Technol Agriprod Key Lab Agrofood Safety & Qual Minist Agr & Rural Affaris Beijing 100081 Peoples R China;
Minist Agr & Rural Affaris Inst Food & Nutr Dev Beijing 100081 Peoples R China;
Starch; Rutin; Quercetin; Rheological properties; Structural analysis;
机译:芦丁与槲皮素对季后荞麦淀粉物理化学性质的影响
机译:通过水热处理对T苦荞麦粉中芦丁富集的光学,流变,热和微观结构解析
机译:通过水热处理对T苦荞麦粉中芦丁富集的光学,流变,热和微观结构解析
机译:紫外诱导荧光法测定苦荞粉中芦丁和槲皮素的含量
机译:脂质,氨基酸和β-环糊精对大米淀粉糊化,糊化和回生特性的影响。
机译:刺槐豆胶对玉米抗性淀粉结构和流变特性的影响
机译:淀粉淀粉和甘蓝荞麦(F.Tataricum)的淀粉和面粉的热,粘贴和微结构性能。