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Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods
The physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay (BPA) subjected to different drying methods (hot‐air drying, HAD; infrared‐radiation drying, IRD; vacuum drying, VD; microwave‐vacuum drying, MVD; and freeze‐vacuum drying, FVD) were evaluated in this stu...
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| 發表在: | Food Sci Nutr |
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| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
John Wiley and Sons Inc.
2020
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7174208/ https://ncbi.nlm.nih.gov/pubmed/32328279 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1508 |
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