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期刊名称

food chemistry(1)

关键词

wheat malt; germination time; functional properties; phenolic fractions; antioxidant capacity; malt-based cookies(1)

作者

Yang, Bin AND Yin, Yanjing AND Guo, Mengmeng AND Liu, Cheng AND Liu, Cheng AND Zhao, Zhengtao(0)

机构

guangxi univ, coll light ind & food engn, nanning 530004, peoples r china(1)
shandong agr univ, coll food sci & engn, key lab food proc technol & qual control shandong, tai an 271018, shandong, peoples r china(1)
shandong inst pomol, tai an 271018, shandong, peoples r china(1)
shandong taishan beer co, tai an 271000, shandong, peoples r china(1)

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年份

2021(1)

科研产出

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资源类型: 外文期刊

作者:Yang, Bin(精确检索)

作者:Yin, Yanjing(精确检索)

作者:Guo, Mengmeng(精确检索)

作者:Liu, Cheng(精确检索)

作者:Zhao, Zhengtao(精确检索)

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1Effect of germination time on the compositional, functional and antioxidant properties of whole wheat malt and its end-use evaluation in cookie-making

作者： Yang, Bin; Yin, Yanjing; Guo, Mengmeng; Liu, Cheng; Liu, Cheng; Zhao, Zhengtao; SCI

机构： Shandong Agr Univ, Coll Food Sci & Engn, Key Lab Food Proc Technol & Qual Control Shandong, Tai An 271018, Shandong, Peoples R China; Shandong Taishan Beer Co, Tai An 271000, Shandong, Peoples R China; Shandong Inst Pomol, Tai An 271018, Shandong, Peoples R China; Guangxi Univ, Coll Light Ind & Food Engn, Nanning 530004, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Wheat malt; Germination time; Functional properties; Phenolic fractions; Antioxidant capacity; Malt-based cookies

年份：2021