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机译:热处理减少亚麻籽中亚麻籽中的氰化物
Department of Food Science & Human Nutrition, Michigan State University, East Lansing, MI 48824, USA;
National Institute of Food Science and Technology, University of Agriculture,Faisalabad, Pakistan;
National Institute of Food Science and Technology, University of Agriculture,Faisalabad, Pakistan;
Department of Food Science & Human Nutrition, Michigan Slate University, East Lansing, Ml, USA;
Department of Chemistry & Biochemistry, University of Agriculture, Faisalabad,Pakistan;
Flaxseed; Anti-nutritional factor; Hydrocyanic acid; Heat treatment; RSM;
机译:使用热处理将亚麻籽(Linum Usitatissimum L.)膳食中氰化合物的减少
机译:挤压工艺对亚麻籽粕中单宁含量降低和油损的影响
机译:萌发对亚麻籽中生育酚,芥子油烯醇二葡萄糖苷,氰基苷和抗氧化活性的影响
机译:GC-MS分析亚麻籽(Linum Usitatisimisim的氰基单糖苷的三甲基甲硅烷基衍生物
机译:亚麻籽(Linum usitatissimum L.)蛋白质的生物活性肽的生成和表征。
机译:光影响亚麻亚麻的体外器官发生及其生氰潜力
机译:使用热处理将亚麻籽(Linum Usitatissimuml1.)膳食减少氰基化合物