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浏览/检索结果: 共5条，第1-5条 帮助 限定条件 学科主题：food science & technology     已选(0)清除 条数/页：5101520253035404550556065707580859095100   排序方式：请选择作者升序作者降序题名升序题名降序发表日期升序发表日期降序提交时间升序提交时间降序 Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk 期刊论文 FOOD CHEMISTRY, 2015, 卷号: 173, 页码: 694-701 作者:  Ma, Lei;  Li, Bin;  Han, Fenxia;  Yan, Shurong;  Wang, Lianzheng 收藏  |  浏览/下载：14/0  |  提交时间：2016/12/05 Soybean (Glycine max L Merr.)  Soymilk  Sensory attributes  Seed chemical quality   Genetic relationship between grain chalkiness, protein content, and paste viscosity properties in a backcross inbred population of rice 期刊论文 JOURNAL OF CEREAL SCIENCE, 2012, 卷号: 56, 期号: 2, 页码: 153-160 作者:  Zheng, Leina;  Zhang, Wenwei;  Liu, Shijia;  Chen, Liangming;  Liu, Xi 收藏  |  浏览/下载：4/0  |  提交时间：2016/12/05 Rice (Oryza sativa L.)  Protein content  RVA profile  Chalkiness   CIELAB Coordinates in Response to Berry Skin Anthocyanins and Their Composition in Vitis 期刊论文 JOURNAL OF FOOD SCIENCE, 2011, 卷号: 76, 期号: 3, 页码: C490-C497 作者:  Liang, Zhenchang;  Sang, Min;  Fan, Peige;  Wu, Benhong;  Wang, Lijun 收藏  |  浏览/下载：18/0  |  提交时间：2017/04/17 anthocyanins  berry color OIV  CIELAB  grape  HPLC   CIELAB Coordinates in Response to Berry Skin Anthocyanins and Their Composition in Vitis 期刊论文 JOURNAL OF FOOD SCIENCE, 2011, 卷号: 76, 期号: 3, 页码: C490-C497 作者:  Liang, Zhenchang;  Sang, Min;  Fan, Peige;  Wu, Benhong;  Wang, Lijun 收藏  |  浏览/下载：2/0  |  提交时间：2017/04/23 anthocyanins  berry color OIV  CIELAB  grape  HPLC   The gluten protein and interactions between components determine mixograph properties in an F-6 recombinant inbred line population in bread wheat 期刊论文 JOURNAL OF CEREAL SCIENCE, 2009, 卷号: 50, 期号: 2, 页码: 219-226 作者:  Zhang, Yong;  Tang, Jianwei;  Yan, Jun;  Zhang, Yelun;  Zhang, Yan 收藏  |  浏览/下载：4/0  |  提交时间：2016/12/05 Triticum aestivum L.  Gluten protein  Mixograph  1BL1RS  HPLC  Quantity of gluten protein fraction