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Wheat germ stabilization by infrared radiation
Wheat germ has an important enzymatic activity, being lipases the enzymes which cause the highest impact in the reduction of shelf life. The objective of this study was to evaluate the effects of infrared radiation on wheat germ stabilization in an attempt to extend the shelf life. The effects of tr...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5305703/ https://ncbi.nlm.nih.gov/pubmed/28242905 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-016-2437-z |
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