Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans
出版年份 2022 全文链接
标题
Effects of “nine steaming nine sun-drying” on proximate composition, protein structure and volatile compounds of black soybeans
作者
关键词
Black soybeans, Heat treatment method, Protein structure, SPME-GCMS, Principal component analysis
出版物
FOOD RESEARCH INTERNATIONAL
Volume 155, Issue -, Pages 111070
出版商
Elsevier BV
发表日期
2022-02-27
DOI
10.1016/j.foodres.2022.111070
参考文献
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