...
机译:不同加工方法对玉竹膳食纤维化学成分和理化性质的影响
Tianjin Key Laboratory for Modem Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China;
Tianjin Key Laboratory for Modem Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China;
Tianjin Key Laboratory for Modem Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China;
Tianjin Key Laboratory for Modem Drug Delivery & High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin, 300072, PR China;
polygonatum odoratum; dietary fiber; processing methods; chemical composition; functional properties;
机译:玉竹多糖的理化性质和抗糖尿病作用
机译:微粉化对葡萄焊液及其膳食纤维浓缩物的膳食纤维组成,物理化学性质,酚类化合物和抗氧化能力的影响
机译:筛分法从10个品种红薯残渣中提取膳食纤维的组成及理化特性
机译:酶促萃取治疗对龙荞麦麸皮的物理化学性质,微观结构和营养成分的影响:一种新抗氧化膳食纤维来源
机译:大豆蛋白亚基组成和加工条件对豆浆理化特性的影响。
机译:埃塞俄比亚生长的鹰嘴豆改良品种的理化特性和加工方法对矿物质组成和抗营养因子的影响
机译:膳食纤维对乳清蛋白和椰子油或无水乳脂肪的酸酪蛋白加工奶酪酱物理学性质的影响
机译:估算环境关注无机化学物理化学性质的方法。第2卷