成熟期温度与精米外观品质、α-淀粉酶活性、稻米口感及粘弹性的关系

Yuuki Nishimoto, Yoshimasa Tsujii, Ryouta Hayakawa, K. Takano, Akiko Fujita
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Relationship between temperature during ripening period, appearance quality of polished rice, α-amylase activity, rice taste and viscoelasticity
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来源期刊
CiteScore
0.30
自引率
0.00%
发文量
51
审稿时长
18-36 weeks
期刊介绍: Information not localized
期刊最新文献
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