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- W2363661694 abstract "The article investigated the stabilization of wheat germ dealing with dring in oven,steam,microwave and steam combines with microwave.The results showed that steam combines with microwave declined the lipoxidase activity;relative activity was only 3.7 % with atmospheric steam treated 5 min and 320 W microwave treated 3 min.Menwhile,the AV,POV,MPA indication in storage time is superior to the comparison,so pretended its storage properties." @default.
- W2363661694 created "2016-06-24" @default.
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- W2363661694 date "2008-01-01" @default.
- W2363661694 modified "2023-09-26" @default.
- W2363661694 title "THE EFFECT OF DIFFERENT HEAT TREATMENT ON STABILIZATION OF WHEAT GERM" @default.
- W2363661694 hasPublicationYear "2008" @default.
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