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FOOD SCIENCE  2020, Vol. 41 Issue (2): 50-57    DOI: 10.7506/spkx1002-6630-20180920-213
Food Chemistry Current Issue | Archive | Adv Search |
Effect of Citric Acid Soaking on Cadmium Content of Parboiled Rice during Milling and on Its Quality Attributes before and after Cooking
ZHOU Xianqing, ZHANG Pengju, ZHANG Yurong, PENG Chao
(Collaborative Innovation Center of Henan Grain Crops, Henan Collaborative Innovation Center of Grain Storage and Security, College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China)
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