...
机译:大麦品种和制麦工艺对麦芽脂质含量的影响
Department of Economic and Food Sciences, Section of Food Technology and Biotechnology, University of Perugia, Via S. Costanzo n.c.n., 06126 Perugia, Italy;
Department of Economic and Food Sciences, Section of Food Technology and Biotechnology, University of Perugia, Via S. Costanzo n.c.n., 06126 Perugia, Italy;
Department of Economic and Food Sciences, Section of Food Technology and Biotechnology, University of Perugia, Via S. Costanzo n.c.n., 06126 Perugia, Italy;
Italian Brewing Research Center (Centro di Eccellenza per la Ricerca sulla Birra - CERB), University of Perugia, Via S. Costanzo n.c.n., 06126 Perugia, Italy;
barley; fatty acids; lipids; malt; malting; quality;
机译:大麦来源和制麦工艺对大麦和麦芽中阿魏酸含量的影响
机译:镰刀菌化妇女感染对大麦麦芽的影响:在麦芽过程中薏米白蛋白分数的监测变化
机译:水处理对大麦和麦芽脂质组成,行为和可氧化性的影响
机译:利用计算机图像分析和人工神经网络识别大麦麦芽品种
机译:高粱,小米和大麦品种是否适合酿造啤酒麦芽。
机译:麦芽加工步骤对大麦绿色麦芽和麦芽谷物的生物活性和脂肪酸组成的影响
机译:麦芽工艺步骤对大麦,绿色麦芽和麦芽谷物生物活性性能和脂肪酸组成的影响
机译:脂质在大麦麦芽和麦芽使用过程中的作用