Effect of Radio Frequency Treatment on the Quality and Storage Stability of Fresh Brown Rice Noodles

被引：0
|
作者：
Zhang, Congnan [1 ,2 ]
Wang, Kang [1 ,2 ]
Chen, Zhengxing [1 ,2 ]
Wang, Li [1 ,2 ]
机构：
[1] National Engineering Laboratory for Cereal Fermentation Technology, Jiangnan University, Wuxi,214122, China
[2] School of Food Science and Technology, Jiangnan University, Wuxi,214122, China
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 11期
关键词：
694.4 Storage - 711 Electromagnetic Waves - 804.1 Organic Compounds - 822.1 Food Products Plants and Equipment - 822.2 Food Processing Operations - 951 Materials Science;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Fatty acids
引用
收藏
页码：193 / 200
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