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Changes in the Macrocomponents and Microstructure of White Bean Seeds Upon Mild Hydrothermal Treatment
bean seeds mild hydrothermal treatment proteins total starch resistant starch fraction dietary fibre microstructure
2005/3/17
The mild hydrothermal treatment (water bath at 40°C/24 h) of three Polish bean varieties (Phaseolus vulgaris and
Phaseolus coccineus) with different sizes of seeds: the small-seed variety Raba, the ...