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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:
1
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
Food
s for Human Nutrition
出版年:2015
1
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作者(1)
按出版年细分(1)
2015年(1)
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