籼粳稻两个品种大米储藏过程中蛋白质氧化对其蒸煮食用品质的影响
吴晓娟，吴 伟
Effect of Protein Oxidation during Storage on Cooking and Eating Quality of ‘Jinyou 207’Indica Rice and ‘Jijing 88’ Japonica Rice
WU Xiaojuan, WU Wei
食品科学
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2019, (1): 16
-22
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DOI: 10.7506/spkx1002-6630-20170929-423
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