Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality | |
Liu, Guang[1]; Wang, JingJing[1]; Hou, Yi[3]; Huang, Yan-Bo[3]; Zhang, Ya-Ping[1]; Li, Cunzhi[4]; Li, Lin[1,2]; Hu, Song-Qing[1,2] | |
2017 | |
卷号 | 65期号:10页码:2162 |
URL标识 | 查看原文 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/4316902 |
专题 | 暨南大学 |
作者单位 | 1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Guangdong, Peoples R China 2.[2]South China Univ Technol, Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China 3.[3]South China Univ Technol, State Key Lab Pulp & Paper Engn, Guangzhou 510640, Guangdong, Peoples R China 4.[4]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China |
推荐引用方式 GB/T 7714 | Liu, Guang[1],Wang, JingJing[1],Hou, Yi[3],et al. Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality[J],2017,65(10):2162. |
APA | Liu, Guang[1].,Wang, JingJing[1].,Hou, Yi[3].,Huang, Yan-Bo[3].,Zhang, Ya-Ping[1].,...&Hu, Song-Qing[1,2].(2017).Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality.,65(10),2162. |
MLA | Liu, Guang[1],et al."Recombinant Wheat Endoplasmic Reticulum Oxidoreductin 1 Improved Wheat Dough Properties and Bread Quality".65.10(2017):2162. |
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