Yüklüyor......
Physico-chemical characterization of protein fraction from stabilized wheat germ
Wheat germ shows the highest nutritional value of the kernel. It is highly susceptible to rancidity due to high content of unsaturated fat and presence of oxidative and hydrolytic enzymes. In order to improve its shelf life, it is necessary to inactivate these enzymes by a thermal process. In this w...
Kaydedildi:
| Yayımlandı: | Food Sci Biotechnol |
|---|---|
| Asıl Yazarlar: | , , , , |
| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Springer Singapore
2019
|
| Konular: | |
| Online Erişim: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6811462/ https://ncbi.nlm.nih.gov/pubmed/31695931 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00594-9 |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|