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Wang Zhenhua
Wang Zhenhua
Beijing Technology and Business University
Peroxide value
Saponification value
Food science
Squalene
Chemistry
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Physicochemical properties, fatty acid compositions, bioactive compounds, antioxidant activity and thermal behavior of rice bran oil obtained with aqueous enzymatic extraction
2021
Lwt - Food Science and Technology
Duoxia Xu
Jia Hao
Wang Zhenhua
Dandan Liang
Junhai Wang
Yinsong Ma
Min Zhang
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Effect of oral processing on texture, rheology properties, and microstructure of three rice varieties
2021
Journal of Food Process Engineering
Sailimuhan Asimi
Ren Xin
Zhang Min
Liu Dongxiao
Amjad Sohail
Li Meng
Peng Jie
Wang Zhenhua
Liang Shan
Wang Ziyuan
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