来源:NUTRITION RESEARCH AND PRACTICE , 11卷 , 2017
作者:Su, Weipeng;Xu, Wen;Zhang, Hao;等
关键词:Leucine;intrauterine growth retardation;...
来源:FOOD CHEMISTRY , 215卷 , 2017
作者:Han, Cong;Li, Jing;Jin, Peng;等
关键词:Temperature;Phenolics;...
来源:FOOD CHEMISTRY , 232卷 , 2017
作者:Fang Donglu;Yang Wenjian;Kimatu, Benard Muinde;等
关键词:Nanocomposite packaging;Flammulina velutipes;...
预览 | 原文链接 | 全文 [ 浏览:31 下载:29 ]
4 Comparative study on the freeze stability of yeast and chemical leavened steamed bread dough [期刊论文]
来源:FOOD CHEMISTRY , 221卷 , 2017
作者:Wang, Pei;Yang, Runqiang;Gu, Zhenxin;等
关键词:Yeast/chemical leavener;Frozen dough;...
预览 | 原文链接 | 全文 [ 浏览:11 下载:44 ]
来源:FOOD CHEMISTRY , 218卷 , 2017
作者:Jin, Xiaolin;Yang, Runqiang;Guo, Liping;等
关键词:Low-phytate;Organic acid salt treatments;...
来源:BRITISH JOURNAL OF NUTRITION , 117卷 , 2017
作者:Huang, Yanping;Gao, Shixing;Jun, Guo;等
关键词:Maternal butyrate;Skeletal muscles;...