超声波协同发芽处理对糙米淀粉结构和理化性质的影响. (Chinese)

Autor: 张广琛, 孙雪, 许新月, 华东, 刘贺

Publikováno v: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Sep2024, Vol. 24 Issue 9, p268-276, 9p