Sprouted Barley Flour as a Nutritious and Functional Ingredient.

导出 LinkOut

翻译打印收藏纠错

作者： Daniel,Rico ^[1] ; Elena,Peñas ^[2] ; María Del Carmen,García ^[1] ; Cristina,Martínez-Villaluenga ^[2] ; Dilip K,Rai ^[3] ; Rares I,Birsan ^[3] ; Juana,Frias ^[2] ; Ana B,Martín-Diana ^[1]

作者单位： Subdirection of Research and Technology, Agro-Technological Institute of Castilla y León, Consejería de Agricultura y Ganadería, Finca de Zamadueñas, 47171 Valladolid, Spain. ^[1] Department of Food Characterization, Quality and Safety; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain. ^[2] Department of Food BioSciences, Teagasc Food Research Centre Ashtown, 15 Dublin, Ireland. ^[3]

关键词 RSM barley bioactive compounds flour germination nutritional properties quality

DOI 10.3390/foods9030296

PMID 32150936

发布时间 2024-03-28

翻译满意度评价：

准确一般字义偏差语意偏离译文作用小提交

浏览0

Foods (Basel, Switzerland)

2020年9卷3期

相似文献

中文期刊
外文期刊
学位论文
会议论文

检索历史清除

Sprouted Barley Flour as a Nutritious and Functional Ingredient.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

参考文献：
指定格式：	NoteExpress EndNote RefWorks NoteFirst

检索历史 清除

Sprouted Barley Flour as a Nutritious and Functional Ingredient.

Foods (Basel, Switzerland)

相似文献

Foods (Basel, Switzerland)

相关期刊

检索历史清除