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发芽糙米特征营养、食味品质提升及 功能性评价研究进展.

Authors :
任传英
洪 滨
张 珊
袁 迪
冯俊然
山 珊
张竞一
管立军
李 波
黄文功
卢淑雯
Source :
Shipin Kexue/ Food Science; 2025, Vol. 46 Issue 1, p284-292, 9p
Publication Year :
2025

Abstract

<i>Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
Chinese
ISSN :
10026630
Volume :
46
Issue :
1
Database :
Complementary Index
Journal :
Shipin Kexue/ Food Science
Publication Type :
Academic Journal
Accession number :
181632459
Full Text :
https://doi.org/10.7506/spkx1002-6630-20240118-158