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	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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