Your browser doesn't support javascript.
loading
Effect of tea polyphenols on the quality of Chinese steamed bun and the action mechanism.
He, Wen-Jing; Chen, Nan; Yu, Zhi-Long; Sun, Qun; He, Qiang; Zeng, Wei-Cai.
Afiliação
  • He WJ; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, P. R. China.
  • Chen N; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, P. R. China.
  • Yu ZL; Department of Food Science and Agricultural Chemistry, Faculty of Agricultural and Environmental Sciences, McGill University, Saint-Anne-de-Bellevue, Quebec, Canada.
  • Sun Q; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, P. R. China.
  • He Q; The Key Laboratory of Food Science and Technology of Sichuan Province of Education, Sichuan University, Chengdu, P. R. China.
  • Zeng WC; Antioxidant Polyphenols Team, Department of Food Engineering, Sichuan University, Chengdu, P. R. China.
J Food Sci ; 87(4): 1500-1513, 2022 Apr.
Article em En | MEDLINE | ID: mdl-35279847
Assuntos
Palavras-chave
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polifenóis / Glutens Idioma: En Ano de publicação: 2022 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Polifenóis / Glutens Idioma: En Ano de publicação: 2022 Tipo de documento: Article