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中文期刊(557348)
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期刊名称

food and bioprocess technology(1)

关键词

infrared radiation; rice bran; lipid oxidation; aroma(1)

作者

Yan, Wei AND Liu, Qiang AND Wang, Yan AND Liu, Bing AND Ding, Chao AND Tao, Tingting AND Liu, Jue(0)

机构

jiangsu acad agr sci, inst food safety & nutr, nanjing 210014, peoples r china(1)
nanjing univ finance & econ, coll food sci & engn, collaborat innovat ctr modern grain circulat & sa, key lab grains & oils qual control & proc, 3 wenyuan rd, nanjing 210023, jiangsu, peoples r china(1)
wuhan polytech univ, sch elect & elect engn, wuhan 430048, hubei, peoples r china(1)

年份

2020(1)

科研产出

条件:

资源类型: 外文期刊

作者:Yan, Wei(精确检索)

作者:Liu, Qiang(精确检索)

作者:Wang, Yan(精确检索)

作者:Liu, Bing(精确检索)

作者:Ding, Chao(精确检索)

作者:Tao, Tingting(精确检索)

作者:Liu, Jue(精确检索)

排序方式：

1Inhibition of Lipid and Aroma Deterioration in Rice Bran by Infrared Heating

作者： Yan, Wei; Liu, Qiang; Wang, Yan; Liu, Bing; Ding, Chao; Tao, Tingting; Liu, Jue; SCI

机构： Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Sa, Key Lab Grains & Oils Qual Control & Proc, 3 Wenyuan Rd, Nanjing 210023, Jiangsu, Peoples R China; Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Nanjing 210014, Peoples R China; Wuhan Polytech Univ, Sch Elect & Elect Engn, Wuhan 430048, Hubei, Peoples R China;

来源：FOOD AND BIOPROCESS TECHNOLOGY

关键词： Infrared radiation; Rice bran; Lipid oxidation; Aroma

年份：2020