| 标题 |
Chemical structure of flavonoid compounds in wheat (Triticum aestivum L.) flour that contribute to the yellow colour of Asian alkaline noodles |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Cereal Science 作者:R. Asenstorfer; Y. Wang; D. Mares 出版日期:2006-01-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)