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foods(1)

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microstructure(1)
mushroom bread(1)
starch digestibility(1)
antioxidant ability(1)

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Lu Xikun AND Brennan Margaret A. AND Guan Wenqiang AND Zhang Jie AND Yuan Li AND Brennan Charles S.(0)

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department of wine, food and molecular biosciences, lincoln university, p.o. box 84, lincoln, christchurch, 7647, new zealand(1)
institute of food science and technology, chinese academy of agricultural sciences/key laboratory of agro-products processing, ministry of agriculture, beijing, 100193, china(1)
tianjin key laboratory of food biotechnology, college of biotechnology and food sciences, tianjin university of commerce, tianjin, 300314, china(1)
tianjin key laboratory of food biotechnology, college of biotechnology and food sciences, tianjin university of commerce, tianjin, 300314, china, department of wine, food and molecular biosciences, lincoln university, p.o. box 84(1)

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2021(1)

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资源类型: 外文期刊

作者:Lu Xikun(精确检索)

作者:Brennan Margaret A.(精确检索)

作者:Guan Wenqiang(精确检索)

作者:Zhang Jie(精确检索)

作者:Yuan Li(精确检索)

作者:Brennan Charles S.(精确检索)

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1Enhancing the nutritional properties of bread by incorporating mushroom bioactive compounds: The manipulation of the pre-dictive glycaemic response and the phenolic properties

作者： Lu Xikun; Brennan Margaret A.; Guan Wenqiang; Zhang Jie; Yuan Li; Brennan Charles S.; JCR（2021版）

机构： Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, 300314, China; Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84, Lincoln, Christchurch, 7647, New Zealand; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China; Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Sciences, Tianjin University of Commerce, Tianjin, 300314, China, Department of Wine, Food and Molecular Biosciences, Lincoln University, P.O. Box 84;

来源：Foods

关键词： Antioxidant ability Microstructure Mushroom bread Starch digestibility