Nutritional and Flavor Improvement of Enzymatic Hydrolysis in Liquefied-Saccharified Foxtail Millet Syrup: Differences Between Drought-Resistant and High-Yield Hybrid Cultivars.
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| Title: | Nutritional and Flavor Improvement of Enzymatic Hydrolysis in Liquefied-Saccharified Foxtail Millet Syrup: Differences Between Drought-Resistant and High-Yield Hybrid Cultivars. |
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| Authors: | Zhang C; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China., Li R; School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan, China., Yang Z; College of Food Science and Engineering, Northwest A&F University, Yangling, China., Zhao W; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China., Li H; School of Life Sciences and Food Engineering, Hebei University of Engineering, Handan, China., Liu J; Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang, China. |
| Source: | Journal of food science [J Food Sci] 2026 Jun; Vol. 91 (6), pp. e71135. |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: Wiley on behalf of the Institute of Food Technologists Country of Publication: United States NLM ID: 0014052 Publication Model: Print Cited Medium: Internet ISSN: 1750-3841 (Electronic) Linking ISSN: 00221147 NLM ISO Abbreviation: J Food Sci Subsets: MEDLINE |
| Database: | MEDLINE Ultimate |
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