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Effect of endogenous phenolic acids on the mixing properties of wheat flour doughs
Affiliation:1. Department of Respiratory Diseases, Aarhus University Hospital, Aarhus, DK-8000, Denmark;2. Department of Rheumatology, Odense University Hospital, Denmark;3. Clinic for Rational and Innovative Patient Pathways, Diagnostic Centre, Silkeborg Regional Hospital, Denmark;1. Department of Anesthesiology/Critical Care Medicine, Johns Hopkins University, Baltimore, Maryland, United States;2. State Key Laboratory of Freshwater Ecology and Biotechnology, Institute of Hydrobiology, Chinese Academy of Sciences, Wuhan, Hubei, China;3. University of Chinese Academy of Sciences, Beijing, China;4. Department of Biochemistry, University of Texas Southwestern Medical Center, Dallas, Texas, United States;1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China;2. School of Applied Chemistry and Biological Technology, Shenzhen Polytechnic, Shenzhen 518055, China;3. Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China;1. Mallinckrodt Institute of Radiology, Washington University School of Medicine, 510 South Kingshighway, St Louis, MO 63110, USA;2. Department of Radiology, Catholic University, Marcoleta 367, 2º piso, Santiago, Chile
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