Effects of Different Treatments on Storage Stability and Flavor Characteristics of Wheat Germ
In order to study the effects of different treatments on the storage stability and flavor characteristics of wheat germ, wheat germ after hot air treatment and radio frequency treatment was vacuum packed and stored at a temperature of 40 ℃ and a humidity of 65%. The changes of color difference, lipa...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2025-04-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050219 |
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