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Encyclopedia of Food Chemistry最新文献

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Crustacean By-products 甲壳类动物副产品
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/b978-0-08-100596-5.21690-9
F. Özoğul, I. Hamed, Y. Özoğul, J. M. Regenstein
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引用次数: 18
Phospholipids 磷脂
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/b978-0-08-100596-5.22357-3
Dana Zhou, Kanyasiri Rakariyatham
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引用次数: 1
Occurrence & Risk of OTA in Food and Feed 食品和饲料中OTA的发生与风险
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/B978-0-08-100596-5.21803-9
V. Stefano
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引用次数: 6
Microbial Xylanases in Bread Making 面包生产中的微生物木聚糖酶
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/b978-0-08-100596-5.21644-2
S. Dahiya, Bijender Singh
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引用次数: 6
Coffee Flavor 咖啡的味道
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/b978-0-08-100596-5.21658-2
A. Getachew, B. Chun
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引用次数: 6
Interactions of Macromolecules: β-Lactoglobulin Interaction With Pectins 大分子的相互作用:β-乳球蛋白与果胶的相互作用
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/B978-0-08-100596-5.21523-0
L. Melton, A. Xu
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引用次数: 1
Proteases as Digestive Aids 蛋白酶作为消化助剂
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/B978-0-08-100596-5.22466-9
U. Bose, C. Howitt, M. Colgrave
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引用次数: 0
Proteases and Meat Tenderization 蛋白酶与肉嫩化
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/B978-0-08-100596-5.21663-6
J. Morton, Z. Bhat, A. A. Bekhit
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引用次数: 11
Antioxidant and Flavor in Spices Used in the Preparation of Chinese Dishes 中国菜肴制作中香料的抗氧化和风味
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/B978-0-08-100596-5.21633-8
Yan Ping Chen, H. Chung
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引用次数: 1
Artificial Sweeteners 人造甜味剂
Encyclopedia of Food Chemistry Pub Date : 1900-01-01 DOI: 10.1016/b978-0-08-100596-5.21619-3
R. Chakraborty, Arpita Das
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引用次数: 2
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