Effects of drying methods and grinding size on the bioactive components and smell of Maca
Online published: 2018-03-16
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Key words: maca; ultrafine grinding drying process; glucosinolate; macamide
LI Ai-min et al . Effects of drying methods and grinding size on the bioactive components and smell of Maca[J]. Food and Fermentation Industries, 2018 , 44(2) : 121 . DOI: 10.13995/j.cnki.11-1802/ts.014891
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