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机译:对种皮和子叶的详细分析揭示了对普通豆类(菜豆)难以烹饪的缺陷的分子理解。
Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China|Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Technol, Dept Microbial Mol Syst M2S, Kasteelpk Arenberg 22 Box 2457, B-3001 Heverlee, Belgium;
Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Technol, Dept Microbial Mol Syst M2S, Kasteelpk Arenberg 22 Box 2457, B-3001 Heverlee, Belgium|Jomo Kenyatta Univ Agr & Technol, Dept Food Sci, Fac Agr, POB 62000-00200, Nairobi, Kenya;
Jomo Kenyatta Univ Agr & Technol, Dept Food Sci, Fac Agr, POB 62000-00200, Nairobi, Kenya;
Jomo Kenyatta Univ Agr & Technol, Dept Food Sci, Fac Agr, POB 62000-00200, Nairobi, Kenya;
Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Technol, Dept Microbial Mol Syst M2S, Kasteelpk Arenberg 22 Box 2457, B-3001 Heverlee, Belgium;
Chinese Acad Agr Sci, Minist Agr, Key Lab Agroprod Proc, Inst Food Sci & Technol, Beijing 100193, Peoples R China;
Katholieke Univ Leuven, Leuven Food Sci & Nutr Res Ctr LFoRCe, Lab Food Technol, Dept Microbial Mol Syst M2S, Kasteelpk Arenberg 22 Box 2457, B-3001 Heverlee, Belgium;
Common beans; Pectin; Extractability; Neutral sugar; Molar mass; Calcium;
机译:墨西哥各地区普通豆(菜豆)种子皮和子叶的抗氧化能力和植物营养素含量
机译:与种子涂层厚度和子叶细胞壁相关的干豆(Phableolusulusualls L.)烹饪时间的遗传变异
机译:巴西和秘鲁豆类品种(菜豆)的种皮和子叶中的多酚和抗氧化能力
机译:P饥饿诱导的普通豆(Phaseolus Vulgaris L.)的APase亚型PvPAP3的生化和分子特性
机译:常见豆类蛋白实质核DNA含量发育控制增加的细胞学和分子分析
机译:墨西哥各地区普通豆(菜豆)的皮和子叶的抗氧化能力和植物营养素含量
机译:来自巴西和秘鲁豆类种子和秘鲁豆类种子和子叶的多酚和抗氧化能力(phoudolusulus vulgaris l.)