机译:连续微波对小麦胚芽稳定作用的研究
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
School of Life Science and Technology, China Pharmaceutical University, Nanjing 210009, China;
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China;
wheat germ; microwave; lipase; lipoxygenase; stabilization;
机译:研究小麦胚芽和玉米工业副产物的组成,稳定化和加工。
机译:热稳定小麦胚芽及其对面团流变性的影响
机译:热稳定小麦胚芽及其对面团流变性的影响
机译:小麦胚芽连续微波辐射稳定机理的研究
机译:高效液相色谱和数字荧光成像研究小麦制粉部分中的胚芽黄酮和胚芽的FT-IR显微光谱检查。
机译:全麦面粉制麸皮馏分的高压灭菌微波IR和UV-C稳定性对全麦面包营养特性的比较
机译:实验大鼠原料,γ辐照,微波处理和发酵小麦菌的免疫效应。