Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Huifang Zou"'
Publikováno v:
J Food Sci Technol
As a kind of traditional food, gluten is widely studied for its physical and chemical properties after processing, while little attention is paid to the simulation cooking processing, digestion and safety. In this paper, gluten was heated with microw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1013c0706d1424ac7891164022d51403
https://pubmed.ncbi.nlm.nih.gov/32431340
https://pubmed.ncbi.nlm.nih.gov/32431340
Publikováno v:
Food Science and Technology Research. 20:915-926
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aba3984880ba44914dcd66f12f587aaa
https://doi.org/10.3136/fstr.20.915
https://doi.org/10.3136/fstr.20.915
Publikováno v:
Zhong nan da xue xue bao. Yi xue ban = Journal of Central South University. Medical sciences. 35(9)
To observe the effect of birid triple viable on peptic ulcer patients with Helicobacter pylori(H.pylori) infection.A total of 120 peptic ulcer patients with H.pylori infection was randomly divided into 2 groups. The control group was treated with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::46f0633b5100e69b7f91bcf6bd4421af
https://pubmed.ncbi.nlm.nih.gov/20871168
https://pubmed.ncbi.nlm.nih.gov/20871168
Publikováno v:
Food Science & Technology Research; Sep2014, Vol. 20 Issue 5, p915-926, 12p