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	Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits (vol 245, pg 974, 2018)
	Huang, Junqing[1]; Wang, Yijinruo[2]; Yang, Ling[2]; Peng, Xichun[2]; Zheng, Jie[2]; Ou, Shiyi[2]
	2018
卷号	252页码:398
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/4753947
专题	暨南大学
作者单位	1.[1]Jinan Univ, Coll Tradit Chinese Med, Guangzhou 510632, Guangdong, Peoples R China 2.[2]Jinan Univ, Dept Food Sci & Engn, Guangzhou 510632, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Huang, Junqing[1],Wang, Yijinruo[2],Yang, Ling[2],et al. Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits (vol 245, pg 974, 2018)[J],2018,252:398.
APA	Huang, Junqing[1],Wang, Yijinruo[2],Yang, Ling[2],Peng, Xichun[2],Zheng, Jie[2],&Ou, Shiyi[2].(2018).Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits (vol 245, pg 974, 2018).,252,398.
MLA	Huang, Junqing[1],et al."Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits (vol 245, pg 974, 2018)".252(2018):398.

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