Free and Bound Phenolic Compound Content and Antioxidant Activity of Different Cultivated Blue Highland Barley Varieties from the Qinghai-Tibet Plateau

by Xi-Juan Yang, Bin Dang, Ming-Tao Fan
Published 2018-04-01

Comparison of Two Soy Globulins on the Dynamic-Mechanical Properties of the Dough and the Quality of Steamed Bread

by Xue-Li Gao, Fu-Sheng Chen, Li-Fen Zhang, Guan-Hao Bu, Ming-Tao Fan
Published 2016-01-01