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期刊名称

czech journal of food sciences(1)

关键词

extrusion(1)
glycine max (l.) merr.(1)
heat processing method(1)

作者

Ji, Xiaolong AND Zhang, Shuli AND Du, Xin AND Zhang, Yuning AND Yao, Yang AND Zhu, Yingying(0)

机构

chinese acad agr sci, inst crop sci, key lab grain crop genet resources evaluat & utili, minist agr & rural affairs, beijing, peoples r china(1)
natl & local joint engn res ctr cereal based foods, zhengzhou, peoples r china(1)
zhengzhou univ light ind, coll food & bioengn, zhengzhou r&d ctr high qual innovat green food gre, zhengzhou, peoples r china(1)

年份

2025(1)

科研产出

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资源类型: 外文期刊

作者:Ji, Xiaolong(精确检索)

作者:Zhang, Shuli(精确检索)

作者:Du, Xin(精确检索)

作者:Zhang, Yuning(精确检索)

作者:Yao, Yang(精确检索)

作者:Zhu, Yingying(精确检索)

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1Effect of different heat treatments on physicochemical properties and antioxidant characteristics of black beans

作者： Ji, Xiaolong; Zhang, Shuli; Du, Xin; Zhang, Yuning; Yao, Yang; Zhu, Yingying; SCIE（2025版） EI（2025版）

机构： Zhengzhou Univ Light Ind, Coll Food & Bioengn, Zhengzhou R&D Ctr High Qual Innovat Green Food Gre, Zhengzhou, Peoples R China; Natl & Local Joint Engn Res Ctr Cereal Based Foods, Zhengzhou, Peoples R China; Chinese Acad Agr Sci, Inst Crop Sci, Key Lab Grain Crop Genet Resources Evaluat & Utili, Minist Agr & Rural Affairs, Beijing, Peoples R China;

来源：CZECH JOURNAL OF FOOD SCIENCES

关键词： Glycine max (L.) Merr. heat processing method extrusion