回复trueyeoman发表于:2020/9/30 15:35:24悬赏金额:
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【序号】:1
【作者】:Peter Bridle and Cristina García-Viguera
【题名】:A simple technique for the detection of red wine adulteration with elderberry pigments
【期刊】:Food Chemistry
【年、卷、期、起止页码】:Volume 55, Issue 2, 1996, Pages 111-113
【全文链接】:doi:10.1016/0308-8146(95)00179-4
【【序号】:2
【作者】:Rahavendra,S.N.,Rastogi,N.K.,Raghvarao,K.S.M., Tharanathan,R.N
【题名】: Dietary fiber from coconut residue:Effects of different treatments and particle size on the hydration properties.
【期刊】:European Food Research and Technology
【年、卷、期、起止页码】:2004,218,563-567
【全文链接】:
【序号】:3
【作者】Vitaglione,V.,Napoliltano,A.,Fogliano,V
【题名】: Cereal dietary fibre: A natural functional ingredient to deliver phenolic compounds into the gut.
【期刊】: Trends in Food Science and Technology
【年、卷、期、起止页码】:2008,19,451-463
【全文链接】:
【序号】:4
【作者】:Zhao,X.Y.,Yang,Z.B.,Gai,G.S.,Yang,Y.F
【题名】: Effect of superfine grinding on properties of ginger powder
【期刊】: J of food engineering
【年、卷、期、起止页码】:2009,91,217-222
【全文链接】:
【序号】:5
【作者】:Huang,Y.L.,Sheu,F.,Lee,M.H.,Chau,C.F
【题名】: Effects of particle size reduction of insoluble fibres by micron technology on various caecal and faecal indices.
【期刊】: J of the Science of Food and Agriculture
【年、卷、期、起止页码】:2007,88,435-441
【全文链接】: