杨润强

Professor Supervisor of Doctorate Candidates

Effects of roasting on physicochemical characteristics and flavor substances of germinated brown rice.

Release time:2025-12-14Hits:

Impact Factor:

3.5
Affiliation of Author(s):

食品科技学院
Journal:

Food science and biotechnology
Co-author:

He Meimei, Guo Tianwei, Li Dandan, Xie Chong, Wang Pei, Yang Runqiang
Correspondence Author:

YRQ
Document Code:

2c9e868c9b077fc9019b08036b6c0568
Volume:

34
Issue:

1
Page Number:

125-135
Translation or Not:

no
Date of Publication:

2025-01-01