Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans.
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Impact of Radio Frequency, Microwaving, and High Hydrostatic Pressure at Elevated Temperature on the Nutritional and Antinutritional Components in Black Soybeans.Effect of different drying methods on chlorophyll, ascorbic acid and antioxidant compounds retention of leaves of Hibiscus sabdariffa L.Inactivation Methods of Trypsin Inhibitor in Legumes: A Review.
P2860
Effect of thermal treatments on anti-nutritional factors and antioxidant capabilities in yellow soybeans and green-cotyledon small black soybeans.
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2014 nî lūn-bûn
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2014年の論文
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2014年学术文章
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name
Effect of thermal treatments o ...... otyledon small black soybeans.
@en
Effect of thermal treatments o ...... otyledon small black soybeans.
@nl
type
label
Effect of thermal treatments o ...... otyledon small black soybeans.
@en
Effect of thermal treatments o ...... otyledon small black soybeans.
@nl
prefLabel
Effect of thermal treatments o ...... otyledon small black soybeans.
@en
Effect of thermal treatments o ...... otyledon small black soybeans.
@nl
P2093
P2860
P356
P1476
Effect of thermal treatments o ...... otyledon small black soybeans.
@en
P2093
Cheng-Kuang Hsu
Huai-Wen Yang
Yu-Fei Yang
P2860
P304
P356
10.1002/JSFA.6494
P407
P577
2014-01-06T00:00:00Z