科研产出
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1Lignin accumulation and biosynthetic enzyme activities in relation to postharvest firmness of fresh waxy corn
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机构:
来源:JOURNAL OF FOOD PROCESSING AND PRESERVATION
关键词: fresh waxy corn lignification phenylpropanoid pathway postharvest tenderness
年份:2018
2Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
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来源:SCIENTIFIC REPORTS
年份:2021
3Effects of germination combined with extrusion on the nutritional composition, functional properties and polyphenol profile and related in vitro hypoglycemic effect of whole grain corn
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机构:
来源:JOURNAL OF CEREAL SCIENCE
关键词: Whole grain corn; Germination; Extrusion; Polyphenol compound; alpha-glucosidase inhibition; Nutritional composition; Functional properties
年份:2018
4Driving forces of disaggregation and reaggregation of peanut protein isolates in aqueous dispersion induced by high-pressure microfluidization
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机构:
来源:INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
关键词: Peanut protein isolate; High-pressure microfluidization; Driving forces
年份:2019
5Phenolics and related in vitro functional activities of different varieties of fresh waxy corn: a whole grain
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机构:
来源:BMC CHEMISTRY
关键词: Fresh waxy corn; Polyphenol; Antioxidant activity; Hypoglycemic; Hypocholesterol
年份:2021
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