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	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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