Method for Measuring the Freshness of Individual Rice Grains by Means of a Color Reaction of Catalase Activity.
Author:
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Biochemical and Quality Parameter Changes of Wheat Grains during One-Year Storage under Different Storage Conditions;Sustainability;2024-01-30
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3. Relationship between starch digestibility and physicochemical properties of aged rice grain;LWT;2021-10
4. Limitation and Potential Effects of Different Levels of Aging Corn on Performance, Antioxidative Capacity, Intestinal Health, and Microbiota in Broiler Chickens;Animals;2021-09-28
5. Ageing corn results in the pale-coloured egg yolks with decreased polyunsaturated fatty acids;Animal Feed Science and Technology;2019-09
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