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1 Addition of Vital Wheat Gluten to Enhance the Quality Characteristics of Frozen Dough Products [期刊论文]
来源:Foods , 2016
作者:Virginia Giannou, Constantina Tzia
关键词:frozen dough;gluten;...
使用许可:CC BY
2 Triticale Bran Alkylresorcinols Enhance Resistance to Oxidative Stress in Mice Fed a High-Fat Diet [期刊论文]
来源:Foods , 2016
作者:Rania Agil;Zachary R. Patterson;Harry Mackay;等
关键词:
使用许可:CC BY
3 Can Xanthophyll-Membrane Interactions Explain Their Selective Presence in the Retina and Brain? [期刊论文]
来源:Foods , 2016
作者:Justyna Widomska, Mariusz Zareba, Witold Karol Subczynski
关键词:carotenoids;macular xanthophylls;...
使用许可:CC BY
来源:Foods , 2016
作者:Jinhe Bai;Elizabeth A. Baldwin;Greg McCollum;等
关键词:
使用许可:CC BY
5 Carotenoids from Foods of Plant, Animal and Marine Origin: An Efficient HPLC-DAD Separation Method [期刊论文]
来源:Foods , 2012
作者:Irini F. Strati;Vassilia J. Sinanoglou;Lintita Kora;等
关键词:carotenoids;HPLC;...
使用许可:CC BY
来源:Foods , 2012
作者:Abboud Al-Saleh
关键词:bread wheat;kernel characteristics;...
使用许可:CC BY