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CNKI学位论文(4)
在“
SpringerLink电子期刊
”中,
命中:
1
条,耗时:小于0.01 秒
在所有数据库中总计命中:
4
条
1.
A Multistrategic Approach in the Development of Sourdough Bread Targeted Towards Blood Pressure Reduction
作者:
E. Pe帽as (1)
M. Diana (2) (3)
J. Frias (1)
J. Qu铆lez (2) (4) (5)
C. Mart铆nez-Villaluenga (1)
1. Department of Food Characterization
;
Quality and Safety
;
Institute of Food Science
;
Technology and Nutrition (ICTAN-CSIC)
;
Juan de la Cierva 3
;
28006
;
Madrid
;
Spain
2. Technology Department
;
Europastry
;
S.A.
;
Barcelona
;
Spain
3. Nutrition and Food Science Department
;
Faculty of Pharmacy
;
University of Barcelona
;
Av
.
Joan
XXIII
s/n
;
08028
;
Barcelona
;
Spain
4. Faculty of Health Sciences Blanquerna
;
Universitat Ramon Llull
;
Barcelona
;
Spain
5. CIBER Fisiopatolog铆a de la Obesidad y Nutrici贸n (CIBEROBN)
;
Instituto de Salud Carlos III
;
Madrid
;
Spain
关键词:
Wheat bread
;
Sodium reduction
;
Sourdough
;
Antioxidant
;
Angiotensin I converting enzyme
刊名:Plant Foods for Human Nutrition
出版年:2015
1
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作者(1)
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2015年(1)
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