机译:高粱和玉米品种中酚酸含量的变化
Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2,Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private BagX20, Hatpeld 0028, South Africa,Agricultural Research Council-Crain Crops Institute, Private BagXI251, Potchefstroom 2520, South Africa;
Institute for Food, Nutrition and Well-being and Department of Food Science, University of Pretoria, Private BagX20, Hatpeld 0028, South Africa;
Cereal Quality Laboratory, Department of Soil and Crop Sciences, Texas A&M University, College Station, TX 77843-2474, USA;
Department of Food Science, University of Manitoba, Winnipeg, MB, Canada R3T 2N2,Richardson Centre for Functional Foods and Nutraceuricals, Smartpark, University of Manitoba, Winnipeg, Manitoba, Canada R3T2N2;
phenolic acids; ferulic acid; hardness; maize; sorghum;
机译:微波辅助提取硬度不同的高粱和玉米品种麸皮和面粉中的结合酚酸
机译:耐高粱和玉米品种耐酚类含量和易受高粱柔软霉菌的酚类含量的变化
机译:不同种子产量和氮水平下高粱品种氢氰酸含量的变化
机译:玉米秸秆,稻麦秸秆中碱溶性酚酸的分布
机译:食品加工过程中高粱,玉米和珍珠粟蛋白质的变化以及高粱品种蛋白质的变异性。
机译:选定抛光小木盐栽培品种酚醛酸含量及其产物
机译:高粱和玉米品种的酚酸含量不同