Effects of matcha powder on antioxidative properties ofdeep-fried instant noodles

ZENG Jie, SONG Mengdi, JIA Tian, ZHANG Ruiyao, MENG Kexin, JIANG Jikai, GAO Haiyan, SU Tongchao, SUN Junliang, LI Guanglei

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 227-232.

PDF(2000 KB)
PDF(2000 KB)
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (9) : 227-232. DOI: 10.13995/j.cnki.11-1802/ts.018721

Effects of matcha powder on antioxidative properties ofdeep-fried instant noodles

    {{javascript:window.custom_author_en_index=0;}}
  • {{article.zuoZhe_EN}}
Author information +
History +

HeighLight

{{article.keyPoints_en}}

Abstract

{{article.zhaiyao_en}}

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations
{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(9): 227-232 https://doi.org/10.13995/j.cnki.11-1802/ts.018721

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

{{article.reference}}

Funding

RIGHTS & PERMISSIONS

{{article.copyrightStatement_en}}
{{article.copyrightLicense_en}}
PDF(2000 KB)

Accesses

Citation

Detail
Sections
Recommended
Copyright © Food and Fermentation Industries, All Rights Reserved.
Powered by Beijing Magtech Co. Ltd,.

/

〈 〉