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 全选  【符合条件的数据共：25条】

1 Gelation of soybean protein and polysaccharides delays digestion [期刊论文]

来源：FOOD CHEMISTRY , 221卷 , 2017

作者:Hu, Bing;Chen, Qing;Cai, Qimeng;等

关键词:Soybean protein;Polysaccharides;...

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2 iTRAQ analysis of low-phytate mung bean sprouts treated with sodium citrate, sodium acetate and sodium tartrate [期刊论文]

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;...

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3 The effect of temperature on phenolic content in wounded carrots [期刊论文]

来源：FOOD CHEMISTRY , 215卷 , 2017

作者:Han, Cong;Li, Jing;Jin, Peng;等

关键词:Temperature;Phenolics;...

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4 Supplementing the maternal diet of rats with butyrate enhances mitochondrial biogenesis in the skeletal muscles of weaned offspring [期刊论文]

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;...

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5 Comparative study of deterioration procedure in chemical-leavened steamed bread dough under frozen storage and freeze/thaw condition [期刊论文]

来源：FOOD CHEMISTRY , 229卷 , 2017

作者:Wang, Pei;Yang, Runqiang;Gu, Zhenxin;等

关键词:Deterioration procedure;Steamed bread;...

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6 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;...

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