文献
J-GLOBAL ID:202002264635027393
整理番号:20A2456358
アズキ(Vigna angularis)の芳香プロファイルに及ぼすフライイング,ロースティング及び煮沸の影響及びビスケットのフレーバ及び官能特性を改善するためのアズキ及びミレット粉の可能性【JST・京大機械翻訳】
Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits
著者 (19件):
Bi Shuang
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Bi Shuang
(National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China)
,
Bi Shuang
(Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China)
,
Wang Aojidong
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Wang Aojidong
(National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China)
,
Wang Aojidong
(Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China)
,
Lao Fei
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Lao Fei
(National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China)
,
Lao Fei
(Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China)
,
Shen Qun
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Shen Qun
(National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China)
,
Shen Qun
(Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China)
,
Liao Xiaojun
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Liao Xiaojun
(National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China)
,
Liao Xiaojun
(Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China)
,
Zhang Pangzhen
(School of Agriculture and Food, Faculty of Veterinary and Agriculture Sciences, The University of Melbourne, Parkville 3010 VIC, Australia)
,
Wu Jihong
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China)
,
Wu Jihong
(National Engineering Research Center for Fruit & Vegetable Processing, Beijing 100083, China)
,
Wu Jihong
(Key Laboratory of Fruit & Vegetable Processing, Ministry of Agriculture, Beijing 100083, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
339
ページ:
Null
発行年:
2021年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)