DEVELOPMENT OF RANCIDITY IN HUSKED AND NAKED OATS AFTER STORAGE UNDER VARIOUS CONDITIONS

被引：22

作者：

WELCH, RW ^{[1
]}

机构：

[1] WELSH PLANT BREEDING STN, ABERYSTWYTH SY23 3EB, CARDIGANSHIRE, WALES

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1977年 / 28卷 / 03期

关键词：

D O I：

10.1002/jsfa.2740280309

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：269 / 274

页数：6

共 19 条

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[3] ANTIOXIDANTS IN OATS - GLYCERYL ESTERS OF CAFFEIC AND FERULIC ACIDS [J].

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MARTIN, HF .

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[4]

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[5]

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[6]

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[7] LOCATION AND DESTRUCTION OF LIPASE IN OATS [J].

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MARTIN, HF ;

MORAN, T .

NATURE, 1951, 167 (4254) :758-759

[8] THE MEASUREMENT OF LIPASE ACTIVITY IN OAT PRODUCTS [J].

HUTCHINSON, JB ;

MARTIN, HF .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1952, 3 (07) :312-315

[9]

JENKINS G., 1968, N.A.A.S. Quarterly Review, P120

[10]

KENTJONES DW, 1967, MODERN CEREAL CHEMIS, P130

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