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trueyeoman
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【序号】:1

【作者】:Peter Bridle and Cristina García-Viguera

【题名】:A simple technique for the detection of red wine adulteration with elderberry pigments

【期刊】:Food Chemistry

【年、卷、期、起止页码】:Volume 55, Issue 2, 1996, Pages 111-113

【全文链接】:doi:10.1016/0308-8146(95)00179-4

【【序号】:2

【作者】:Rahavendra,S.N.,Rastogi,N.K.,Raghvarao,K.S.M., Tharanathan,R.N

【题名】:  Dietary fiber from coconut residue:Effects of different treatments and particle size on the hydration properties.

【期刊】:European Food Research and Technology

【年、卷、期、起止页码】:2004,218,563-567

【全文链接】:

【序号】:3

【作者】Vitaglione,V.,Napoliltano,A.,Fogliano,V

【题名】: Cereal dietary fibre: A natural functional ingredient to deliver phenolic compounds into the gut.

【期刊】: Trends in Food Science and Technology

【年、卷、期、起止页码】:2008,19,451-463

【全文链接】:

【序号】:4

【作者】:Zhao,X.Y.,Yang,Z.B.,Gai,G.S.,Yang,Y.F

【题名】: Effect of superfine grinding on properties of ginger powder

【期刊】: J of food engineering

【年、卷、期、起止页码】:2009,91,217-222

【全文链接】:

【序号】:5

【作者】:Huang,Y.L.,Sheu,F.,Lee,M.H.,Chau,C.F

【题名】:  Effects of particle size reduction of insoluble fibres by micron technology on various caecal and faecal indices.

【期刊】: J of the Science of Food and Agriculture

【年、卷、期、起止页码】:2007,88,435-441

【全文链接】:
推荐答案:灰米奇回复于2011/09/30
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dahua1981回复于2011/09/30

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yilai1002回复于2011/09/30

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