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Effect of Sweet Corn Residue on Micronutrient Fortification in Baked Cakes.
Lao, Yu-Xia; Yu, Yu-Ying; Li, Gao-Ke; Chen, Shao-Yun; Li, Wu; Xing, Xu-Pu; Wang, Xue-Min; Hu, Jian-Guang; Guo, Xin-Bo.
Afiliação
  • Lao YX; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Yu YY; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Li GK; Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
  • Chen SY; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Li W; Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China.
  • Xing XP; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Wang XM; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China.
  • Hu JG; Key Laboratory of Crops Genetics Improvement of Guangdong Province, Crop Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China. jghu2003@263.net.
  • Guo XB; School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. guoxinbo@scut.edu.cn.
Foods ; 8(7)2019 Jul 16.
Article em En | MEDLINE | ID: mdl-31315256
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2019 Tipo de documento: Article País de afiliação: China