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Phytic acid content and in-vitro digestibility of several cereal and legume types treated with different processes

IF 0.7 Q4 FOOD SCIENCE & TECHNOLOGY
Ukrainian Food Journal Pub Date : 2021-09-01 DOI:10.24263/2304-974x-2021-10-3-7
Müberra Bektaş, M. H. Ertop
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不同处理方法对几种谷物和豆类植酸含量及体外消化率的影响
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来源期刊
Ukrainian Food Journal
Ukrainian Food Journal FOOD SCIENCE & TECHNOLOGY-
CiteScore
1.40
自引率
20.00%
发文量
15
审稿时长
10 weeks
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