The relationship between ecological factors and commercial quality of high-quality foxtail millet “Jingu 21”

Author:

Ma Ke,Zhao Lirong,Zhao Xiatong,Li Xiaorui,Dong Shuqi,Zhang Liguang,Guo Pingyi,Yuan Xiangyang,Diao Xianmin

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

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2. An, J., Qu, X. Y. & Qiao, J. S. (2019). Experiment design of exteracting and determining total flavones from cereals, Chinese Journal of Chemical Education, 40(14), 41-45. (in chinese) DOI: 10.13884/j.1003-3807hxjy.2018090041. https://kns.cnki.net/kcms/detail/detail.aspx?dbcode=CJFQ&dbname=CJFDLAST2019&filename=FXJJ201914010&v=MDg1NTkxRnJDVVI3aWVadWRwRnluaFdyekFJelhCWkxHNEg5ak5xNDlFWklSOGVYMUx1eFlTN0RoMVQzcVRyV00=.

3. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality;Bi;Food Chemistry,2019

4. Proposal of an index for the objective evaluation of the colour of red table grapes;Carrefio;Food Research International,1995

5. Effects of short-term high temperature on grain quality and starch granules of rice (Oryza sativa L.) at post-anthesis stage;Chen;Protoplasma,2017

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