Research progress on effects of different processing methods on nutritional components of oats

doi:10.13995/j.cnki.11-1802/ts.033763

WEN Ruixue, SONG Wei, LUO Zhuoting, SHI Lin, WANG Peng

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 295-303.

PDF(2791 KB)

Food and Fermentation Industries ›› 2023, Vol. 49 ›› Issue (4) : 295-303. DOI: 10.13995/j.cnki.11-1802/ts.033763

Research progress on effects of different processing methods on nutritional components of oats

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

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}}, 2023, 49(4): 295-303 https://doi.org/10.13995/j.cnki.11-1802/ts.033763

References

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

References

Funding

RIGHTS & PERMISSIONS

PDF(2791 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2022-09-26	2022-11-11	2023-02-25
Issue Date
2023-03-20

Please choose a citation manager

Content to export