多功能食品与传统食材：一场颇具竞争力的联姻。 - Suppr

Multifunctional food and traditional ingredients: a competitive marriage.

Gregori Dario, Halpern Georges

Int J Food Sci Nutr. 2012 Mar;63 Suppl 1:1. doi: 10.3109/09637486.2011.646746. Epub 2012 Feb 24.

Abstract

摘要

Int J Food Sci Nutr. 2012 Mar;63 Suppl 1:1. doi: 10.3109/09637486.2011.646746. Epub 2012 Feb 24.

Int J Food Sci Nutr. 2012 Mar;63 Suppl 1:37-42. doi: 10.3109/09637486.2011.636344. Epub 2011 Nov 23.

Int J Food Sci Nutr. 2012 Mar;63 Suppl 1:43-50. doi: 10.3109/09637486.2011.619967. Epub 2011 Sep 26.

Int J Food Sci Nutr. 2012 Mar;63 Suppl 1:7-9. doi: 10.3109/09637486.2011.637488. Epub 2011 Nov 28.

Annu Rev Food Sci Technol. 2012;3:183-202. doi: 10.1146/annurev-food-022811-101140. Epub 2011 Dec 9.

Int J Food Sci Nutr. 2012 Mar;63 Suppl 1:29-36. doi: 10.3109/09637486.2011.653553. Epub 2012 Jan 31.

Int J Food Sci Nutr. 2012 Mar;63 Suppl 1:51-61. doi: 10.3109/09637486.2011.637487. Epub 2011 Nov 22.

Annu Rev Food Sci Technol. 2012;3:79-104. doi: 10.1146/annurev-food-022811-101127. Epub 2012 Jan 3.

Meat Sci. 2010 Sep;86(1):49-55. doi: 10.1016/j.meatsci.2010.04.021. Epub 2010 Apr 28.

Food Funct. 2012 May;3(5):462-76. doi: 10.1039/c2fo10274a. Epub 2012 Feb 29.

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