炒制加工对白术籽蛋白氨基酸营养价值及挥发性成分的影响
聂 广, 张睿胤, 陈淼芬, 唐 其, 陆 英, 李海涛, 黎 毅, 郑亚杰
Effect of frying process on nutritional value of protein amino acids and volatile substances in Atractylodes macrocephala seeds
NIE Guang, ZHANG Rui-yin, CHEN Miao-fen, TANG Qi, LU Ying, LI Hai-tao, LI Yi, ZHENG Ya-jie
天然产物研究与开发
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0, (): 1
-15
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