搜索结果: 1-2 共查到“食品科学技术基础学科 ring”相关记录2条 . 查询时间(0.046 秒)
The Relationship Between Protein Fractions of Wheat Gluten and the Quality of Ring-Shaped Rolls Evaluated by the Echolocation Method
wheat flour quality parameters gluten fractions ring-shaped rolls
2009/3/16
This paper presents the results of the relationship between separate protein fractions and the quality of baked ring-shaped rolls. The qualitative and quantitative protein composition of flour derived...
Trtametes versicolor Laccase Mediated Oxidation of Flavonoids. Influence of the Hydroxylation Pattern of Ring B of Flavonols
Influence he Hydroxylation
2008/11/26
Several flavonols were chemically transformed upon treatment by Trametes versicolor laccase; the majority of the major oxidation products were isolated (HPLC) as pure compounds and their structures un...