柠檬酸浸泡对蒸谷糙米碾米过程中蒸谷米镉含量和品质的影响
周显青，张鹏举，张玉荣，彭超
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
食品科学
.
2020, (2): 50
-57
.
DOI: 10.7506/spkx1002-6630-20180920-213
京公网安备 11010202009729号