蒸汽爆破对麦麸功能特性及美拉德反应程度的影响

中国食物与营养 Pub Date : 2023-09-28 DOI:10.19870/j.cnki.11-3716/ts.2023.09.007

王丹凤 | 祝梓淳 | 高珊 | 钟宇

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蒸汽爆破对麦麸功能特性及美拉德反应程度的影响

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来源期刊

中国食物与营养

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6188

期刊介绍： Food and Nutrition in China, founded in 1995, is a comprehensive monthly magazine in the field of food and nutrition under the supervision of the Ministry of Agriculture and Rural Development, sponsored by the Chinese Academy of Agricultural Sciences and the National Advisory Committee on Food and Nutrition, and openly circulated both at home and abroad. The journal is included in China Core Journals (Selection) Database, China Science and Technology Paper Statistical Source Journal, China Science and Technology Journal Database, and China Academic Journal Full Text Database. Food and Nutrition in China is based on the combination of agriculture, food and nutrition, and the main columns are: thematic forums, food safety, food production, food industry, consumption and distribution, nutrition and health, nutrition function evaluation, dietary nutrition survey, etc. The main readers are: agriculture, food industry, food safety, food production, food industry, consumption and distribution, nutrition and health, nutrition function evaluation, dietary nutrition survey, etc. Main target readers: agriculture, food industry, preventive medicine, nutrition research, teaching, enterprises and clinical staff.

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