[1]高媛,代小梅,李俏,等.成熟小麦种子中残留的α-淀粉酶对小麦馒头品质的影响[J].应用与环境生物学报,2021,27(01):121-128.[doi:10.19675/j.cnki.1006-687x.2020.02001]
　GAO Yuan,DAI Xiaomei,et al.Effects of α-amylase retained in mature wheat grain on the quality of steamed bread[J].Chinese Journal of Applied & Environmental Biology,2021,27(01):121-128.[doi:10.19675/j.cnki.1006-687x.2020.02001]

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成熟小麦种子中残留的α-淀粉酶对小麦馒头品质的影响()

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