Effects of hot air-assisted radio frequency heating on enzyme inactivation, lipid stability and product quality of rice bran
Authors:
- Bo LingBLBo Ling
- James G. LyngJLJames G. Lyng
- Shaojin WangShaojin Wang
Abstract
No abstract availableKeywords
Funding Information
- Fundamental Research Funds for the Central Universities (2452017126)
- China Postdoctoral Science Foundation (2016M600816)
- National Key Clinical Specialty Discipline Construction Program of China (2016YFD0401004)
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