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浏览/检索结果: 共3条，第1-3条 帮助 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 Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits 期刊论文 2018, 卷号: 245, 页码: 974 作者:  Huang, Junqing[1];  Wang, Yijinruo[2];  Yang, Ling[2];  Peng, Xichun[2];  Zheng, Jie[2] 收藏  |  浏览/下载：5/0  |  提交时间：2019/12/10 Erratum to “Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits” [Food Chem. 245 (2018) 974–980](S0308814617318952)(10.1016/j.foodchem.2017.11.075) 期刊论文 2018, 卷号: 252, 页码: 398 作者:  Huang, Junqing[1];  Wang, Yijinruo[2];  Yang, Ling[2];  Peng, Xichun[2];  Zheng, Jie[2] 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/13 Effect of maize bran feruloylated oligosaccharides on the formation of endogenous contaminants and the appearance and textural properties of biscuits (vol 245, pg 974, 2018) 期刊论文 2018, 卷号: 252, 页码: 398 作者:  Huang, Junqing[1];  Wang, Yijinruo[2];  Yang, Ling[2];  Peng, Xichun[2];  Zheng, Jie[2] 收藏  |  浏览/下载：3/0  |  提交时间：2019/12/17