Telma Dos Anjos Levi Jamisse Magaia, J. Da Cruz Francisco
{"title":"加热、乳酸菌发酵和酶处理对水杨花和核桃中植酸含量的影响","authors":"Telma Dos Anjos Levi Jamisse Magaia, J. Da Cruz Francisco","doi":"10.11648/j.wjfst.20210504.17","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":319691,"journal":{"name":"World Journal of Food Science and Technology","volume":"34 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of <i>Adansonia digitata</i> and <i>Sclerocarya birrea</i>\",\"authors\":\"Telma Dos Anjos Levi Jamisse Magaia, J. Da Cruz Francisco\",\"doi\":\"10.11648/j.wjfst.20210504.17\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":319691,\"journal\":{\"name\":\"World Journal of Food Science and Technology\",\"volume\":\"34 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"World Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.11648/j.wjfst.20210504.17\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"World Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.11648/j.wjfst.20210504.17","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Effect of Heating on, Lactobacillus Fermentation and Enzyme Treatment on the Content of Phytic Acid in Kernels of Adansonia digitata and Sclerocarya birrea