Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat
出版年份 2021 全文链接
标题
Anthocyanin biofortified black, blue and purple wheat exhibited lower amino acid cooking losses than white wheat
作者
关键词
Colored wheat, Essential amino acids, Cooking, UPLC, Anthocyanins
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 154, Issue -, Pages 112802
出版商
Elsevier BV
发表日期
2021-11-16
DOI
10.1016/j.lwt.2021.112802
参考文献
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