Zobrazeno 1 - 6
of 6
pro vyhledávání: '"黄闽敏"'
Publikováno v:
Zhongguo youzhi, Iss 5, Pp 42-47 (2024)
旨在为工业去衣核桃仁的烘烤处理条件提供参考,选择我国4个品种核桃仁作为研究对象,比较了4种核桃仁的蛋白质和脂肪含量,分析了其氨基酸和脂肪酸组成,并考察了烘烤(60~140 ℃烘烤1
Externí odkaz:
https://doaj.org/article/ff84749600b840649f46339223a1b053
Publikováno v:
China Oils & Fats; 2024, Vol. 49 Issue 5, p42-47, 6p
Publikováno v:
Southwest China Journal of Agricultural Sciences. 2016, Vol. 29 Issue 12, p2812-2816. 5p.
Publikováno v:
Southwest China Journal of Agricultural Sciences. 2015, Vol. 28 Issue 3, p1171-1174. 4p.
Publikováno v:
Xinjiang Agricultural Sciences; 2020, Vol. 57 Issue 7, p1243-1250, 8p
Publikováno v:
Journal of Agricultural Science & Technology (1008-0864); 2017, Vol. 19 Issue 8, p132-137, 6p