机译:发芽煮沸,冻融循环和高压处理对糙米蒸煮品质的比较
Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China;
Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China;
McGill Univ, Dept Food Sci, Ste Anne De Bellevue, PQ, Canada;
Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China;
Agr Serv Ctr Zhengzi Town Rong Cty, Zigong, Peoples R China;
Zhejiang Univ, Coll Biosyst Engn & Food Sci, 866 Yuhangtang Rd, Hangzhou 310058, Zhejiang, Peoples R China;
机译:烹饪和体外消化后,在烹饪后评价棕色稻的植物化学含量和抗氧化活性的萌发 - 蛋白酶,冻融循环和高压加工
机译:在煮过程中使用抗褐变剂改善煮米的质量
机译:有前途的工业面粉加工和半熟发芽糙米的家庭应用(Khao dok mali 105)
机译:铬化强化稻米烹饪品质评价
机译:受加工条件影响的半熟大米中有益健康的淀粉含量和烹饪品质
机译:气调包装对发芽糙米品质的影响
机译:多重冻融循环产生负面影响妊娠结果:在胚胎转移之前进行两种冷冻/解冻循环的各种渗漏/解冻循环的各种肿瘤胚泡的比较