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pro vyhledávání: '"SUN Ru-lian"'
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 4, Pp 20-29 (2021)
By evaluating the results of treating quinoa with different microwave conditions,this paper compares the effects of microwave heating and traditional conduction heating (water bath and baking) on lipase and flavor components of quinoa.Experiments res
Externí odkaz:
https://doaj.org/article/619618f4c5b34e77bb6811db6d8ea8fd
