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Peer Review #3 of 'Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality (v0.1)'

机译：同行评论在小麦粉样品中的“邻近成分，功能性质和苯甲酰和苯甲酸的邻近组成，功能性质和定量分析中的”苯甲酸“：对小麦粉质量的影响（V0.1）”

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机译：荞麦粉除小麦粉外对酰基甘油和脂肪酸组成及流变特性的影响。（特刊：创新的烘焙技术：新淀粉，功能性面包和谷物产品。）
2. Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean (Parkia biglobosa) flour [J] . Abdoulaye Sankhon, Issoufou Amadou, Wei-Rong Yao Agricultural Sciences . 2013,第5期

机译：抗性淀粉在面包中的应用：小麦粉和非洲刺槐豆（Parkia biglobosa）面粉的功能性面包产品的加工，近乎组成和感官品质
3. Determination of benzoyl peroxide, as benzoic acid, in wheat flour by capillary electrophoresis compared with HPLC. [J] . Mu GuangFen, Liu HuiTao, Gao Yuan, Journal of the Science of Food and Agriculture . 2012,第4期

机译：通过毛细管电泳与HPLC的比较测定小麦粉中的过氧化苯甲酰，即苯甲酸。
4. Detecting Benzoyl Peroxide in Wheat Flour by Line-Scan Macro-Scale Raman Chemical Imaging [C] . Jianwei Qin, Moon S. Kim, Kuanglin Chao, Sensing for Agriculture and Food Quality and Safety IX . 2017

机译：线扫描宏观拉曼化学成像技术检测小麦粉中的过氧化苯甲酰
5. Phenolic acid composition and antioxidant properties of aqueous extracts from wheat and sorghum flours and cookies [D] . Schoeman, Carien J. 2013

机译：小麦和高粱粉和曲奇水提取物的酚酸成分和抗氧化性能
6. The compositional physicochemical and functional properties of germinated mung bean flour and its addition on quality of wheat flour noodle [O] . Yu Liu, Meijuan Xu, Hao Wu, 2018

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7. Peer Review #2 of "Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality (v0.1)" [O] . 2020

机译：同行评论在小麦粉样品中的“邻近组成，苯甲酰和苯甲酸的邻近组成，功能性质和定量分析中的”苯甲酰样品“：对小麦粉质量的影响（V0.1）”

Peer Review #3 of 'Proximate composition, functional properties and quantitative analysis of benzoyl peroxide and benzoic acid in wheat flour samples: effect on wheat flour quality (v0.1)'

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