机译:使用近红外光谱预测新鲜收获的常见豆类的烹饪时间及其易受发展难以烹饪缺陷的敏感性
Katholieke Univ Leuven Lab Food Technol Dept Microbial & Mol Syst M2S Kasteelpk Arenberg 22 Box 2457 B-3001 Leuven Belgium|Jomo Kenyatta Univ Agr & Technol Coll Agr & Nat Resources Sch Food & Nutr Sci Dept Food Sci & Technol POB 6200000200 Nairobi Kenya;
Katholieke Univ Leuven Lab Food Technol Dept Microbial & Mol Syst M2S Kasteelpk Arenberg 22 Box 2457 B-3001 Leuven Belgium|Jomo Kenyatta Univ Agr & Technol Coll Agr & Nat Resources Sch Food & Nutr Sci Dept Food Sci & Technol POB 6200000200 Nairobi Kenya;
Katholieke Univ Leuven Lab Food Technol Dept Microbial & Mol Syst M2S Kasteelpk Arenberg 22 Box 2457 B-3001 Leuven Belgium;
Jomo Kenyatta Univ Agr & Technol Coll Agr & Nat Resources Sch Food & Nutr Sci Dept Food Sci & Technol POB 6200000200 Nairobi Kenya;
Katholieke Univ Leuven MeBioS Div Dept Biosyst BIOSYST Kasteelpk Arenberg 30 Box 2456 B-3001 Leuven Belgium;
Jomo Kenyatta Univ Agr & Technol Coll Agr & Nat Resources Sch Food & Nutr Sci Dept Food Sci & Technol POB 6200000200 Nairobi Kenya;
Katholieke Univ Leuven Lab Food Technol Dept Microbial & Mol Syst M2S Kasteelpk Arenberg 22 Box 2457 B-3001 Leuven Belgium;
Near-infrared spectroscopy; Susceptibility; Hard-to-cook; Common beans; Aging; Cooking times;
机译:近红外光谱的应用预测老年常见豆类的烹饪时间(Phoulolusulus vulgaris L.)
机译:傅立叶变换红外光谱法分析难以煮熟的红色和黑色普通豆
机译:斑豆中难以烹饪的缺陷对新收获谷物的发芽能力,可煮性和硬度的影响。
机译:使用近红外反射光谱法的完整咖啡豆的水分含量和绿原酸的快速和无损预测
机译:常见豆类的种质评价终端使用质量:种子涂层颜色和烹饪时间的黄豆和密歇根豆品种的粘贴品质
机译:常见豆类烹饪时间的遗传建筑和基因组预测(phoudolusulusulis l.)
机译:近红外光谱的应用预测老年常见豆类的烹饪时间(Phoulolusulus vulgaris L.)
机译:分子豆中吡嗪和萘的高分辨红外光谱。