首页|期刊导航|食品科学与人类健康(英文)|Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

Huan Rao Xi Li Wentong Xue

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.789-794,6.

食品科学与人类健康(英文)2023，Vol.12Issue(3)：P.789-794,6.DOI:10.1016/j.fshw.2022.09.013

Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix

Huan Rao ¹Xi Li ²Wentong Xue²

作者信息

1. College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
2. College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China
折叠

摘要

关键词

Chinese traditional starter/ermentation characteristics/Thermal processing/Allergenicity/Wheat matrix

分类

农业科技

引用本文复制引用

Huan Rao,Xi Li,Wentong Xue..Effect of thermal processing and fermentation with Chinese traditional starters on characteristics and allergenicity of wheat matrix[J].食品科学与人类健康(英文),2023,12(3):P.789-794,6.

基金项目

supported by the National Natural Science Foundation of China(31872904)。（31872904）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

访问量0

下载量0

段落导航