Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles | |
Zhu, Jihe; Chen, Yao; Lv, Chenghao; Wu, Weiguo*; Qin, Si* | |
刊名 | FOOD CONTROL |
2019 | |
卷号 | 106 |
关键词 | Cadmium Lactobacillus Fermentation Rice noodles Property |
ISSN号 | 0956-7135 |
DOI | 10.1016/j.foodcont.2019.106740 |
URL标识 | 查看原文 |
WOS记录号 | WOS:000482506700074 |
内容类型 | 期刊论文 |
URI标识 | http://www.corc.org.cn/handle/1471x/5139305 |
专题 | 湖南农业大学 |
作者单位 | 1.[Qin, Si 2.Zhu, Jihe] Key Lab Food Sci & Biotechnol Hunan Prov, Core Res Program 1515, Changsha, Hunan, Peoples R China. |
推荐引用方式 GB/T 7714 | Zhu, Jihe,Chen, Yao,Lv, Chenghao,et al. Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles[J]. FOOD CONTROL,2019,106. |
APA | Zhu, Jihe,Chen, Yao,Lv, Chenghao,Wu, Weiguo*,&Qin, Si*.(2019).Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles.FOOD CONTROL,106. |
MLA | Zhu, Jihe,et al."Study on optimization of removing cadmium by lactobacillus fermentation and its effect on physicochemical and quality properties of rice noodles".FOOD CONTROL 106(2019). |
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