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Effect of different rehydration temperatures on the moisture, content of phenolic compounds, antioxidant capacity and textural properties of edible Irish brown seaweed

作者:Sabrina Cox; Shilpi Gupta; Nissreen Abu-Ghannam
来源:LWT - Food Science and Technology ISSN:0023-6438, 2012年, 47卷, 2期, 300–307页, DOI: 10.1016/j.lwt.2012.01.023
DOI:10.1016/j.lwt.2012.01.023

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