目录
- Anti-fungal properties of Puroindoline A against Aspergillus glaucus
- GC-MS,GC-O and OAV analyses of key aroma compounds in Jiaozi Steamed Bread
- Physicochemical and structural characteristics of the Venn components of wheat gliadin
- Influence of low temperature on lethal time extension for different life stages of Cryptolestes ferrugineus(Stephens)with strong resistance to phosphine fumigation
- Quality deterioration and improvement of wheat gluten protein in frozen dough
- Grain & Oil Science and Technology