Effect of Protein Oxidation during Storage on Cooking and Eating Quality of 'Jinyou 207'Indica Rice and 'Jijing 88' Japonica Rice

被引：0
|
作者：
Wu, Xiaojuan [1 ]
Wu, Wei [1 ]
机构：
[1] National Engineering Laboratory for Rice and By-product Deep Processing, School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha,410004, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 01期
关键词：
D O I：
10.7506/spkx1002-6630-20170929-423
中图分类号：
学科分类号：
摘要：
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页码：16 / 22
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